Meat and bone broth

Ingredients for 4 servings:

• 700 g bones, mixed, pork, beef and marrow bones
• 500 g soup meat
• 2 tbsp olive oil
• 1 tsp tomato paste
• 4 liters of ice-cold water
• 2 tbsp fruit vinegar
• 150 g leek
• 2 onions, red
• 250 g celeriac
• 250 g parsley root(s)
• 200 g carrot(s)
• 120 g bell pepper(s), red
• 3 bay leaves
• 1 sprig of parsley
• 15 g salt
• 5 allspice berries
• 10 black peppercorns

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 hours 40 minutes; Total time approx. 6 hours

Rinse the bones and meat and pat dry, heat 2 tablespoons of olive oil in a large pot, halve the onions with the skin on and fry. Add the meat and bones and fry until browned, about 10 minutes, then fry the tomato paste. Fill with 4 liters of water, bring to a boil and then simmer on low heat (I use level 2 of 9 levels), cover and let simmer for 3.5 hours. Stir occasionally and skim off the foam with a slotted spoon. Remove the meat and use for another purpose. Wash all the vegetables and roughly chop them, remove the seeds and white tendons from the bell pepper, trim the celery and chop the remaining vegetables without peeling them. Add everything to the pot and add the herbs and spices. Let simmer on low heat for another 2 hours. Finally, filter through a clean cloth, pour into clean jars and seal. I usually freeze the broth in the refrigerator and use it after about 3-4 days. Tips: If using a marrow bone, press through the marrow, let it cool, slice it, and add it to a soup bowl with the egg yolk and broth. Serve the meat either with horseradish sauce, or add it to a soup (cut into strips first), or make a meat salad.