Beef Broth and Beef Stock

Summary

Ingredients

• 3 beef bones, approx. 700 g
• 2 marrow bones, approx. 300 g
• 2 beef leg slices, approx. 400 g
• 1 bunch soup greens (leek, carrot, celeriac), cut into small pieces
• 1 onion (s), peeled, halved, browned in the pan
• 1 garlic, quartered
• 5 sprigs parsley
• 1 thyme
• 1 bay leaf
• 1 clove (s)
• 10 peppercorns
• salt
• 1 glass red wine, to extinguish when making a fond

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Instructions

1. Beef broth:
2. Wash the bones and leg slices and put them in a large saucepan, fill with water and bring to the boil, season with salt, simmer gently for 2 hours. Then add all the other ingredients, add a little water if necessary, so that everything is covered and let simmer for at least 1 hour. After that everything will happen.
3. Beef stock:
4. For a stock, do not put the bones and leg slices on cold, but roast them brown on all sides in a very hot oven, deglaze with the red wine, put in a saucepan, fill up with water and proceed as for the preparation of the broth.
5. A broth or a stock are essential for tasty soups and sauces.