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Beef Vegetable Broth
The perfect beef vegetable broth recipe with a picture and simple step-by-step instructions.
flesh
- 1 kg Boiled beef
- 1 kg Beef leg slice with marrow
vegetables
- 6 Pc. Carrots
- 0,5 Pc. Celery
- 1 Pc. Parsnip fresh
- 0,5 Bd Parsley
- 2 Pc. Leek
- 2 Pc. Onion
- 4 Pc. Garlic clove
Spices
- 4 tsp Salt
- 2 tsp Sugar
- 2 Pc. Cloves
- 2 Pc. Laurel
- 8 Pc. Peppercorns
- 2 Pc. Juniper berry
- 1 cm Ginger
miscellaneous
- 10 l Water
- 2 Pc. Big pots
- Many empty jars with lids
- Lay out the spices. Only a small piece of ginger, please, to round off the taste. I refrain from too much seasoning. Some of the spices used only serve as a light flavor enhancer. When boiling down seasoned dishes, I have often seen that the taste turns out to be worse. The broth therefore tastes like it is rich, but with very little salt it is rather bland. You can add some seasoning afterwards when using the broth.
- Clean and roughly cut the vegetables. I usually only use the back half of the leek, the front half can be used for other purposes. Sometimes I also take parts of fennel bulbs, white cabbage or savoy cabbage and parsley root with me. Depending on what I find in purchasing. You shouldn’t be thrifty with this because I cook a large amount of soup and otherwise it has hardly any taste.
- Wash the meat and pat dry. I use leg slices, which can also be used with goulash, and boiled beef. Brisket has too much fat for me. This then lies an inch thick on the cooled broth and has to be removed.
- I use my two largest pots and thus have a capacity of over 10 liters. First I take the onions with their skins and cut them in half and put them on the bottom of the pot and turn the stove on on the highest setting. You can hear something happening at the hissing sound. Now wait until you can smell the onion. Roasted aromas should form on the underside. Now deglaze with water. Only half fill the pot.
- Put the meat and vegetables in the still fairly cold water and bring to the boil. Stand by with the skimmer and skim off the protein foam that forms. Otherwise it will make the broth cloudy. Bring to the boil and skim off the last foam. Now add the spices and parsley. If you do it beforehand, you keep fishing them out with the skimmer and have to collect them again. Now fill the pot with more water to just below the rim and bring to the boil. When it is boiling, turn the heat down until it is only simmering lightly. Let it simmer for three hours.
- Then take the meat out and let it cool down separately. Cut into bite-sized pieces. Strain the broth and pour it into rinsed mason jars. I recommend using different sizes. I put the pieces of meat in a few of the larger glasses. I don’t want them in all of them because I also use the broth to round off the taste or as a base for sauces.
- Then the soup is boiled down. Therefore, please do not fill the glasses to the brim, but leave space. You can also use the “jam method” with twist-off lids and trust that the lid will pull in by itself when the broth is still hot. I have not always had good experiences with it in terms of the reliability of the closure. The broth keeps boiled down for half a year and the risk of the vacuum being lost and the broth spoiling is significantly lower.
- Since I cannot tolerate glutamate, I have largely banned it from my diet. Since most ready-to-use broths contain either glutamate or yeast extracts (and a bunch of other “stuff”), I started to cook my own broth. Since we only have a small freezer with two drawers, freezing is out of the question for me. That’s why I cook (preserve) the broth. The effort is manageable. Since I don’t have to cook new broth every three weeks, I usually make a lot of it. If you want to use the broth, it has to be salted and, if necessary, also peppered and is then ready for use.
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