John Myers
Soups: Fine Beef Broth
The perfect soups: fine beef broth recipe with a picture and simple step-by-step instructions.
- 500 g Beef, not just for the soup
- 5 piece Marrow bone
- 1 piece Carrot
- 1 pole Leek
- 1 piece Fresh celery
- 5 stem Parsely
- 1 tablespoon Black pepper from the mill
- 0,5 tablespoon Salt
- 0,5 tablespoon Paprika powder
- 0,5 teaspoon Ground cinnamon
- Put the bones and meat in a large saucepan. Peel the carrot and celery, clean the leek and cut all the vegetables into large pieces.
- Add the vegetable pieces and parsley to the meat, add pepper, salt, cinnamon and paprika and cover with COLD water. Put the lid on the saucepan and let it boil (normal saucepan approx. 1.5 – 2 hours, pressure cooker approx. 35 – 40 minutes.)
- Pour the broth through a sieve. Take out the meat and set it aside. Is then processed elsewhere.
- Let the collected broth cool down and skim off the excess fat.
- I always make the broth the day before I need it. When reheating it is then seasoned again with salt and pepper. It serves as the basis for liver dumpling, wedding, Christmas, semolina dumpling or pancake soup.
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