Meat broth deluxe Swabian style

Ingredients for 4 servings:

• 500 g boiled beef, do not remove the fat side
• 3 marrow bones
• 1 bunch of soup vegetables
• 3 m.-sized onion(s)
• 2 cloves garlic
• 1 bunch of parsley
• 1 bunch of chives
• 30 g clarified butter
• 5 peppercorns
• 1 bay leaf
• Salt and pepper, freshly ground
• Sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

a recipe for the cold season

Peel the vegetables and cut into finger-sized pieces. Sauté the marrow bones in clarified butter, turning them over until golden brown. Remove from the pan and set aside. Sauté the vegetables until lightly browned. Lightly caramelize with sugar, remove from the pan and set aside. Sear the boiled beef on both sides. Add the reserved ingredients, peppercorns, and bay leaf to the boiled beef. Add water to make about 1 liter. Bring to a boil. Skim off the foam with a ladle. Simmer on low heat for about 2 hours. Season the broth with salt and pepper to taste. Remove the boiled beef from the broth, chop against the grain, and place on plates. Add the garnish, pour on the broth, and sprinkle with parsley and chives. Tip: I don’t throw away the vegetables and marrow from the bones; I add them to the plates instead. Recommended garnishes include soup noodles, liver dumplings, spaetzle, marrow dumplings, semolina dumplings, or Maultaschen (ravioli). For a single serving, I scoop a portion into a small pot and cook the respective garnish directly in the broth or let it simmer, as with semolina dumplings. The broth also tastes delicious as a Gaisburgermarsch (a dish made from fried potatoes and spaetzle). To make this, cook the potatoes and spaetzle separately and add them to the warm broth. Sprinkle with parsley, chives, and fried onions. If I ever get an infection, I make the same amount as indicated above and refrigerate the pot and, for example, precooked soup noodles. This way, I can always warm up a plate as the illness progresses.