Strong beef broth

Ingredients for 25 servings:

• 1 kg marrow bones
• 2 kg rib eye
• 1 kg leg(s)
• 12 m.-sized onion(s)
• 700 g celery
• 800 g carrot(s)
• 3 stalk(s) leeks
• 8 bay leaves
• 20 grains of allspice
• 14 grains of black pepper
• 70 g salt
• 6 liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Halve the unpeeled onions and fry them cut-side down in a pan without fat. Allow them to blacken. Then place them cut-side down in a sufficiently large pot. Wash the meat and bones and place them on top of the onions. Roughly chop the vegetables and add them with the seasoning. Fill with cold water so that everything is well covered. Bring to a boil and skim off the foam. Then reduce the heat and simmer on low for 3 hours. Once the cooking time is over, remove the meat and bones. Use the meat for another purpose. Strain the vegetables. Finally, strain the broth through a fine sieve. Note: I use this beef broth as the basis for clear and thickened soups.