Rinse the meat under cold water. Peel and halve the onions. Peel the carrots and cut into short pieces. Clean the leek (I only use the white or the light green part of the vegetables) and cut into short pieces.
Put on a pressure cooker with 3 liters of water. Add the meat, onions, carrots, leek, salt and pepper and bring to the boil. When it boils, skim off the foam and put the lid on. Cook under pressure in a pressure cooker for about 40 minutes (the cooking time may vary depending on the manufacturer and model of the pot, I use a Fissler Vitavit Komfort).
After cooking, when the pressure has dissipated, remove the meat and sift the broth finely.
I always portion the sifted broth into 0.5 l cans and freeze it. This broth is the basis for many of my recipes.
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