Basis for a hearty beef soup

Ingredients for 6 servings:

• 2 kg rib(s) (beef rib)
• 4 marrow bones
• 2 m.-large onion(s) with skins
• 3 carrots
• 1 stalk(s) leek
• ½ celeriac
• 3 stalks of celery greens
• 5 black peppercorns
• 2 tbsp, heaped salt
• 4 liters of cold water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

can be frozen in portions

For the “right” preparation and the “real” taste, it is absolutely essential to use finely marbled prime rib and marrow bones – the same flavor cannot be achieved with shin or flat ribs, with or without bones. Wash the meat and bones and place them in a large pot. Fill with a good 4 liters of cold water – the meat and bones should be covered – and bring everything to a boil on high heat. Reduce the heat to medium. Skim the egg whites floating on the top of the soup repeatedly – ​​this takes a good 10 minutes. Now add the halved onions with their skins, the salt, and the lightly crushed peppercorns. Let the soup simmer for 90 minutes with the lid slightly ajar. Wash the carrots, leeks, and celery root and chop into large pieces. Rinse the celery root leaves thoroughly under running water. Add everything to the soup and simmer for another 20 minutes. Remove the meat, bones, and vegetables. Discard the bones and vegetables, and use the meat for something else. Strain the soup through a fine sieve. The result is a delicious, golden-yellow, clear beef broth that can be prepared further to your liking or—as I do—frozen in portions. I also use the ice cube tray to keep fresh beef bouillon cubes on hand for vegetable recipes. This basic beef broth will keep frozen for at least 3 months.