Summary

Ingredients

• 2 beef leg slice (s)
• 500 g soup meat
• 3 marrow bones
• 2 pieces oxtail each 5 - 6 cm
• 2 onions)
• 1 leek
• 125 g celeriac
• 2 carrot (s)
• 1 bunch parsley
• 2 bay leaves
• 20 peppercorns
• 10 allspice grains
• 0.5 teaspoon ½ thyme, dried
• salt
• 2 liters water

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Instructions

1. Halve the onions. Heat a large stock pot without fat. Place the onion halves in the saucepan with the cut surfaces facing down and roast them until they are brown. Then layer the bones, oxtail, leg slices and soup meat. Cut the vegetables into small pieces and spread over them. Top up with water. Add spices and salt.
2. Cook for 30 minutes in an open pot, repeatedly skimming off the foam that forms. The meat should be covered with water. If necessary, add a little hot water. Cover and let the meat cook gently for 1 hour more over low heat.
3. 30 minutes before the end of the cooking time, remove the meat from the broth, pour the broth through a sieve into another saucepan and gently squeeze the cooked vegetables with the back of a spoon so that the vegetable juice gets into the broth.
4. Serve the soup hot.