- 2 kg Beef bones
- 300 g Beef soup meat
- 3 tbsp Clarified butter
- 300 g Celeriac fresh
- 2 Carrots
- 0,5 Leek
- 1 large Parsley root
- 2 Fresh onion
- 2 sprigs Rosemary fresh
- 1 Garlic bulb
- 2 bunch Freshly cut lovage
- 1 Tomato red canned
- 2 Celery
- 1 bunch Spring onion
- 1 tbsp Tomato paste
- 200 ml Red wine
- 1,5 tsp Chili Sauce (Sambal Oelek)
- 5 slice Ginger
- Soy sauce dark
- Black pepper from the mill
- 5 L Water cold
- 5 L Garam masala
- Peel the garlic, cut it into small pieces, peel the onion and roughly cut it, dice the celeriac, dice the carrot, chop the leek, chop the spring onion, chop the lovage and chop the parsley root.
- Chop the lovage and celery into small pieces.
- Sear the soup and beef bones in clarified butter and place in a bowl
- Now toast the onion, tomato paste, spring onion, garlic bulb, celeriac, carrots, leek, parsley root, vegetable extract, rosemary and lovage, then deglaze with the red wine and reduce.
- Add the soup meat and beef bones, the ginger and the cans of tomatoes and pour the cold water over them.
- Now bring everything to a boil and season with sambal oleg, garam masala, pepper from the mill and with dark soy sauce.
- Let the whole thing simmer for 3 hours.
- Then strain the broth with a sieve and dispose of the overcooked and leached root vegetables and the soup meat and beef bones.
- Strain the strained broth 2X through a hair sieve.
- Finally, filter the broth again through a kitchen towel so that only light suspended matter is contained in the broth.
- Now fill the finished broth into the prepared, sealable jars and turn them upside down until the jars have cooled down. Then store the broth in a cool, dark place.
- Garam Masala is a blend of spices. This includes: cardamom pods, coriander, cinnamon sticks, cloves, black pepper, bay leaf and cumin.
Serving: 100gCalories: 112kcalCarbohydrates: 3.4gProtein: 15.4gFat: 3.6g