Summary

Ingredients

• 900 g le slice (s), from beef
• 850 g bones, beef meat bones
• g 1,000 beef soup meat
• 700 g oxtail, sliced
• 900 g marrow bones, from beef
• 350 g celeriac
• 350 g carrot (s)
• 250 g parsley root (s)
• 250 g leeks
• 7 liters water
• 1 tablespoon peppercorns
• 1 tablespoon allspice, whole
• 35 g sea salt
• 2 bouquet garni
• 10 g mace
• 2 medium onion (s)

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Instructions

1. Wash the pieces of meat and bones and briefly blanch them. Then put on cold together with the water. The meat must be completely covered. Now heat the pot and bring it to a boil. As soon as the water boils, switch to a low flame and just simmer. Simmer for a good 3 hours after putting on. Always care for the broth, ie skim off the foam and degrease it. If necessary, add a little hot water (approx. 1 liter).
2. Meanwhile, clean the vegetables with the exception of the onion and cut into large pieces. Halve the onions completely with the skin and brown the halves in a pan with the cut side facing down until they are almost black.
3. After 3 hours add the vegetables, spices and onion (with the peel). Simmer for another 80 minutes.
4. Then pour the contents of the pot through a strainer and remove the meat and vegetables. Gently squeeze the vegetables with a kitchen towel and put the liquid back into the pot together with the bones. Cook for another 60 minutes and degrease at the same time.
5. Now the broth is ready and can be awakened.
6. Tip:
7. To make a consommé, add 700g clarified meat, 3 egg whites, 120g carrots, 150g leek and 500ml water to the liquid and let it steep for 2 hours just below the boiling point.