Beef broth

Ingredients for 4 servings:

• 500 g soup meat (leg or rib)
• 300 g marrow bones
• 1 ½ liters of water
• 50 g celery
• 50 g mushrooms
• 50 g carrot(s)
• 50 g leek
• 50 g onion(s)
• 50 g beef liver(s)
• 3 peppercorns
• 1 ½ tsp salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bouillon / broth

Wash the meat and bones, place them in a large pot, pour over cold water, and bring slowly to a boil. Simmer over the lowest possible heat for 2 hours. Cut the vegetables and liver into small cubes or pieces. After 2 hours of cooking, add the spices to the broth. Bring to a boil and simmer for another hour over a low heat. If you want a nice, clear broth, make sure you only cook on a low heat! After 3 hours, remove the meat and bones from the broth. Pour the broth through a fine sieve. Once cooled, skim off the fat. Beef broth is the basis for clear and thick soups. The meat removed from the bones can be used as a soup garnish.