The ultimate beef broth

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Put bones in a large pot, cover with cold water and bring to the boil. Let it boil for about 5 minutes until it is bubbling to remove the turbidity. Then drain, wash and pat dry.

2. 2

   Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Spread the bones on the baking tray and roast in the hot oven for approx. 50 minutes. In the meantime, remove loose skin from onions and garlic. Cut the onions in half and roast them in a pan without fat in a dark colour, with the cut surfaces facing downwards, so that the broth has a nice colour. Stir in tomato paste.

3. 3

   Put roasted bones from the tray back into the pot. Add a good 2 litres of cold water, vinegar, garlic, bay leaf, allspice and peppercorns. Bring to the boil slowly over medium heat.

4. 4

   Simmer at low to medium heat for about 3 hours, skimming off the foam again and again. The stock must not boil strongly, otherwise it becomes cloudy.

5. 5

   Wash the soup greens and cut them coarsely. Wash parsley, pluck leaves, put aside (freeze chopped in ice cube containers or use for herb butter). 1 hour before the end of the cooking time, add the soup greens, parsley stalks and about 2 tsp. salt and simmer until done.

6. 6

   Pour the broth through a fine sieve. Season to taste with salt and pepper.

7. 7

   A soup bone mix usually consists of sand bones and some marrow bones. These are the differences:

8. 8

   Sand bones are joint bones. The cut surfaces feel porous and sandy - hence the name. They contain a great deal of collagen, which passes into the broth when they are boiled out, giving them a velvety consistency. When cooling down, the broth thus begins to gel slightly.

9. 9

   Marrow bones are fat-rich and highly aromatic tubular bones.

10. 10

    Freshly cooked broth keeps in the refrigerator for a few days. Important: Let it cool down quickly! If possible, transfer the liquid to another pot or bowl and add a few ice cubes.

11. 11

    freezer bags "hang" in freezer boxes, this way the broth can be filled in easily. Close the bag and freeze in the box. Later, the boxes can be removed and the broth bags can be stacked in the freezer to save space. (shelf life approx. 6 months)

12. 12

    Fill clean twist-off jars brimful with stock, close them and place them upside down on the lid for about 5 minutes. Then turn the glasses over again and let them cool down. (Store in a cool place, shelf life approx. 3 months)

Nutrition Facts

KCAL
1 kcal

CARBS
1 g

FATS
1 g

PROTEINS
1 g