John Myers
Basic Recipe for Beef Broth According to Soup Connoisseur Art
The perfect basic recipe for beef broth according to soup connoisseur art recipe with a picture and simple step-by-step instructions.
- 1 piece Beef brisket, approx 1.2 kg
- 4 piece Marrow bone
- 2 piece Onions
- 4 piece Carrots, about 150 gr.
- 1 piece Leek, about 200 gr
- 2 Rods Spring onion
- 1 piece Fresh celery, approx. 200 gr
- 1 bunch Parsely
- 6 piece Bay leaves
- 6 piece Cloves
- 1 tsp Black pepper, dried
- 1 tsp Green pepper, dried
- 1 tbsp Juniper berries
- 1 tbsp Salt
- Clean the onion a little, cut in half and brown with the cut surface facing down in a pan without any fat, it can get a little dark … (you can also put the onion halves on a piece of aluminum foil, then the pan stays clean),
- In the meantime, rinse the meat and bones with cold water. Clean the soup greens and roughly cut into small pieces.
- Put a good 3 liters of cold water in a large saucepan, add all the ingredients for the broth and bring to the boil once, without the lid on a low heat, simmer gently for about 3 hours. (You can skim off the foam, but you can also get it out later with an egg white).
- Now remove the meat and pour the broth through a fine sieve into another saucepan. Discard the cooked vegetables. The meat can be used for another dish.
- If you want the broth a little clearer, then bring to the boil again, add 2 egg whites to the broth and stir briefly with the whisk (this is how the cloudy substances bind) then transfer over a linen cloth to another pot, the broth will be quite clear.
- Now process the finished broth or freeze it in portions.
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