Summary

Ingredients

• 2 beef leg slice (s)
• 2 beef marrow bones
• 0.5 ½ celery root
• 2 carrot (s)
• 0.5 stick ½ leek
• 1 large onion (s)
• 1 small bunch parsley
• 4 juniper berries
• Parmesan rind, some pieces if on hand
• some salt and pepper

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Instructions

1. Wash the leg disks and marrow bones under cold water and soak in a large bowl with water for about 30 minutes, then drain.
2. Meanwhile, clean the vegetables. Cut the celery into thumb-sized cubes, carrots, leeks and onions into slices or rings about 1/2 cm thick.
3. Place the meat and bones in a large saucepan with about 2 liters of cold water. When the water starts to get hot, gray-brown foam rises, this e.g., skim off with a large spoon or skimmer and dispose of it.
4. When the liquid is boiling and there is no more foam, the vegetables can be added. Likewise the juniper berries, 1 tablespoon of salt and a few turns of the pepper mill. If you don`t want to eat the parsley, you can add it in a bunch, then it can be easily removed afterwards. Otherwise just chop finely with the stalks and add.
5. Let simmer on full heat for about 5 minutes, then turn down to medium level and simmer for at least 2 hours without the lid. If you have more time, you can let it simmer for 3 hours, which makes the meat all the more tender. The liquid should definitely be reduced by half.
6. Then remove the leg slices and bones and cut the meat into small cubes. Meat and bones are put back in the pot. Now add the pieces of parmesan rind as well. (Before doing this, scrape off the top surface of the cheese rind with a knife to remove the shelf-life protective layer from the parmesan.)
7. Mussel noodles go particularly well with it. I serve a marrowbone in every bowl of soup, we like that - but it can be left out. The consistency of the parmesan crust is a bit like chewing gum, but it is a special treat in terms of taste and is at least always fiercely competitive with us.