Beef broth and beef stock

Ingredients for 10 servings:

• 3 beef bones, approx. 700 g
• 2 marrow bones, approx. 300 g
• 2 beef leg slices, approx. 400 g
• 1 bunch of soup greens (leek, carrot, celeriac), finely chopped
• 1 onion(s), peeled, halved, browned in a pan
• 1 garlic, quartered
• 5 sprigs of parsley
• 1 Thyme
• 1 bay leaf
• 1 clove(s)
• 10 peppercorns
• Salt
• 1 jar red wine, for deglazing when making a stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

Basic recipe for 2 liters

Beef broth: Wash the bones and shanks and place them in a large pot. Fill with water and bring to a boil. Add salt and simmer gently uncovered for 2 hours. Then add all the other ingredients, adding a little water if necessary to cover everything, and simmer for at least another hour. Then strain everything. Beef stock: To make the stock, don’t leave the bones and shanks cold. Instead, roast them brown on all sides in a very hot oven. Deglaze with the red wine, place them in a pot, fill with water, and proceed as described for making the broth. Broth or stock is essential for flavorful soups and sauces.