Summary

Ingredients

• 1 kg beef, from the leg
• 1 kg marrow bone
• 1 bunch soup vegetables (carrots, celery, parsley, leek)
• 2 onions)
• 2 tomato (s)
• 1 tablespoon star anise
• 2 cinnamon stick (s)
• 1 tablespoon mustard seeds
• 1 tablespoon peppercorns
• 2 tablespoon sea salt

Print Recipe Pin Recipe

Instructions

1. First peel the celery, wash the soup vegetables and roughly chop them.
2. Separate the parsley stalks and set them aside. Halve the onions, not removing the peel.
3. Heat a large saucepan and do not put butter or oil in the saucepan! Place the cut side of the onions in the pot and fry until the cut side turns black. This gives the broth a strong aroma and dark color. Don`t worry about the pot, nothing will happen to it. But this step is very important. Then deglaze with approx. 2 liters of cold water. Set the stove to half the speed.
4. Now add the meat and bones, mustard and peppercorns, star anise and cinnamon sticks, parsley stalks and celery, and season with 2 tablespoons of sea salt. Let everything simmer. Heat slowly while doing this. After 45 minutes add the remaining vegetables and the 2 quartered tomatoes. After another 45 minutes, remove the stock from the stove. Remove the meat. Remove coarse vegetables and bones with the ladle and discard.
5. Let the broth cool a little and pour through a sieve. If you want the broth to be low in fat, put a towel in the sieve a second time and sieve again. But that has never been necessary for me.
6. This strong broth is now a good basis for other delicious dishes or soups. It is best to prepare the day before. Can also be frozen.
7. When thinking about the other uses of meat, I usually don`t take it too greasy, so it`s not typical soup meat.