Simple meat broth from thick rib

Ingredients for 1 servings:

• 1 kg rib(s), thick
• 200 g onion(s)
• 160 g carrot(s)
• 60 g leek
• 3 tsp, heaped salt
• 25 peppercorns
• 3 liters of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Basis of many recipes including stews, for 6 portions of 0.5 l each

Rinse the meat under cold water. Peel and halve the onions. Peel the carrots and cut into short pieces. Clean the leeks (I only use the white or light green parts of the vegetables) and cut into short pieces. Place a pressure cooker with 3 liters of water on the stovetop. Add the meat, onions, carrots, leeks, salt, and pepper, and bring to a boil. Once boiling, skim off the foam and cover. Cook in the pressure cooker for approximately 40 minutes under pressure (cooking time may vary depending on the manufacturer and model of the cooker; I use a Fissler Vitavit Komfort). After cooking, when the pressure has released, remove the meat and finely strain the broth. I always portion the strained broth into 0.5-liter containers and freeze it. This broth is the basis for many of my recipes.