Boil or preserve meat broth

Ingredients for 10 servings:

• 400 g beef for cooking, e.g., prime rib
• 6 beef bones
• 2 ½ liters of water
• 2 onions, halved
• 2 carrots, peeled and roughly cut into pieces
• ½ celeriac, peeled and roughly cut into pieces
• ½ turnip(s) or 2 turnip greens, peeled and cut into large pieces
• 1 stalk(s) leek, washed and cut into large pieces
• 2 parsnips, peeled and cut into large pieces
• 2 parsley roots, peeled and cut into large pieces
• ½ bunch thyme
• 2 sprigs rosemary
• 10 peppercorns, black
• 1 bay leaf
• 5 cloves
• 2 tsp, heaped salt
• possibly soy sauce, dark

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 10 hours 15 minutes

quick soup base in stock

Wash the meat and bones and place them in a sufficiently large pot of cold water. Halve the unpeeled onions and brown the cut sides on a piece of aluminum foil on the stovetop until dark brown. Add half of the root vegetables, the onions, the bay leaf, the cloves, and the peppercorns to the meat and bones. Bring everything slowly to a boil. Slow cooking is important so that the meat can fully absorb the liquid. Simmer gently for at least two hours. Do not skim off the foam, as it will sink to the bottom. Then let the broth cool completely and refrigerate so that the solidified fat can be easily skimmed off. Add the remaining root vegetables, herbs, and salt to the skimmed broth and bring everything back to a boil. Simmer for another hour. Remove the meat (it’s great for a sour boiled meat salad!) and pour the broth through a colander lined with cheesecloth or a tea towel. Now either reduce the broth further or season to taste. Dark soy sauce is ideal for this, as it enhances the flavor and imparts a beautiful dark color. Pour the finished broth into jars and simmer at 100°C for 30 minutes. The broth will keep for 2 years if stored in a dark, cool place. Note from the Chefkoch.de recipe editor: The specified cooking time applies to cooking in a water bath (electric preserving kettle). The 30-minute cooking time counts from the time the broth reaches the desired temperature. These instructions are tried and tested and correspond to the instructions in the Weck preserving book.