Basic Beef Broth

Ingredients

• 2 kilograms beef bones
• 1 tsp clarified butter
• 400 grams carrots
• 2 onions
• 200 grams celery root
• 100 grams leek
• 2 garlic cloves
• 1 lemon

• 2 bay leaves
• 1 stem thyme
• 1 large bunch of parsley
• 5 cloves
• 5 allspice berries
• 1/2 tsp coriander seeds
• 1 tsp black peppercorns
• 22 grams salt

Steps

1. Roast the bones: Wash the beef bones well and roast in the oven at 250°C (480°F) for approx. 30 minutes.
2. Prep: Wash the carrots, celery and leek and cut everything into large pieces. Wash the lemon and herbs too. Put the herbs aside. Halve the onions and lemon.
3. Brown the vegetables: Heat 1 tsp clarified butter in a large pot and fry onions, lemon, carrots, celery, leek and garlic cloves until they leave a residue.
4. Fill the pot: Remove the bones from the oven and place on top of the vegetables. Fill up with 2.5-3 liters of cold water. Now add 2 dried bay leaves, 5 allspice berries, 5 cloves, 1 teaspoon of black peppercorns, 1/2 teaspoon of coriander seeds and 1 bunch of parsley.
5. Let it simmer: Put the lid on and bring to the boil over a high heat. As soon as it boils, turn the heat down to the lowest setting and leave the liquid to simmer in the pot with the lid on for 6 hours.
6. Remove the solids: After 6 hours, remove the pot from the heat and leave to cool briefly. Remove the beef bones and any other coarse pieces of vegetables, as well as the herbs and spices.
7. Strain & season: Strain the liquid through a fine sieve into a medium-sized pan. Allow the broth to cool completely and then skim off any fat floating on top. I put my pot in the fridge overnight. If there is still too much fat floating on top, the broth can be strained again through kitchen towels or a fine kitchen towel. The fat residue will then stick to it. Season the broth with salt. I season with 6–8 g per liter, depending on taste.
8. Store: The broth can now be processed directly or filled into jars.