Beef broth

Ingredients for 20 servings:

• 8 liters of water
• 1 kg beef
• 2 kg beef bones
• 40 g salt
• 750 g root vegetables leeks, carrots, celery
• 2 leaves of white cabbage
• 100 g parsley root
• 1 onion(s)
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Basic recipe for 5 liters

A pure-tasting meat broth is obtained by boiling blanched beef bones and lightly aged, washed beef in cold water. The quality of the broth is determined by the amount of natural ingredients used. Blanching and washing removes impurities that cling to the bones and meat. These processes enhance the flavor and prevent the broth from becoming cloudy (milky). Cold boiling slowly leaches out the bones and meat; the result is a purer broth than if boiled in turbulent, boiling water. The meat protein that has migrated into the broth begins to coagulate at 70°C and settles on the surface as foam during boiling. This foam must be thoroughly removed with a slotted spoon. The broth must continue to simmer slowly. Salt must be added. Fats escape from the meat and bones during boiling and also rise to the surface. Because the broth is in constant circulation, it must be skimmed off frequently to remove fat; Fat that cooks back into the broth also becomes cloudy. Due to the varying texture of meat, it is not possible to determine an exact cooking time. One-kilogram pieces take about 1.5 hours, so it should be checked by piercing with a fork. When the meat is tender, remove it from the broth and cover it with a damp cloth to prevent it from becoming dry and dark on the outside. Beef bones, on the other hand, only impart their flavor to the broth after about four hours of cooking. Halve the onion, place it cut-side down on the stove, and brown. The heat causes the starch to develop coloring compounds. One hour before the end of the cooking time, bundle the cleaned vegetables and place them in the broth. Add the parsley root, garlic, and browned onions. As the added vegetables cook, their flavors are absorbed into the broth. If the vegetables are cooked for longer, the desired aromas will evaporate. The light yellow color of a good broth is created by the raw materials used, with the browned onion enhancing this hue. After the cooking time is complete, the bundle of vegetables is removed and the finished broth is strained through a cheesecloth. The meat and vegetables are used for other purposes, such as in salads or as a garnish for soups.