John Myers
Beef Soup / Broth
The perfect beef soup / broth recipe with a picture and simple step-by-step instructions.
- 3 liter H2O
- 540 g Beef bones
- 380 g Beef leg
- 3 Large tablespoons of rapeseed oil
- 1 Large onion or 2 medium onions
- Salt, pepper, garlic powder
- I n th e w o r z u g e l:
- 3 Bay leaf spice
- 0,5 KL each Mustard seeds, juniper, allspice, coriander and green peppercorns;
- 2 Fresh sprigs of rosemary
- 2 Fresh sprigs of basil from the top of the plant
- That would be the spice ball basket;
- 2 Large carrots whole
- Further root vegetables justament not available, would just be even finer;
- Rub the leg meat with salt, pepper and garlic powder.
- Peel and quarter the onions.
- Roast the onion, beef and bones. Stir diligently.
- Adding water – after 3 liters everything is nicely covered.
- Add the carrots and other root vegetables in large pieces. Hang in the spice basket.
- Note 6: I prefer rapeseed oil because firstly it is tasteless and secondly it can be heated to a high temperature without producing harmful substances.
- One more remark: after the simmering time has ended (about 3 hours), remove the spice basket, bones, leg meat, large pieces of vegetables and place them in a prepared bowl for the time being. Then the broth is strained into another container through a fine sieve. After the broth has cooled down, I pour it into glasses, only 3/4 full, and freeze it. Yes and Rexi, the neighbor’s dog, with whom I am very popular, gets the drained bones and the fat from the leg meat, hi
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