Beef Broth
12 servings
210 minutes
This recipe allows you to cook a thick, rich beef broth, which you can then use as you like. It's quite easy to cook, the main thing is that you have 3.5 hours of free time. Beef broth must be made from bones - then it will turn out rich and tasty, some of the other ingredients are mandatory, some are not. And if you don't have tomatoes, green leeks and thyme on hand, the broth will still turn out, the main thing is that onions, carrots, celery, bay leaf and pepper take their place in the pan.
1
Cut the onions in half without peeling.
- Onion: 2 heads
2
Carrots and celery stalks should also be halved.
- Carrot: 2 pieces
- Celery stalk: 2 pieces
3
Cut the garlic head in half without peeling it.
- Garlic: 1 head
4
Place the vegetables and soup set on a baking sheet and send to the oven preheated to 200 degrees for 25-30 minutes. The meat should be covered with a golden crust.
- Beef bones: 2 kg
- Onion: 2 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Garlic: 1 head
5
Pour cold water into the pot and add the meat and vegetables from the baking tray.
- Beef bones: 2 kg
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Water: 5 l
6
Add a halved tomato, thyme, parsley, green part of leek, bay leaf, black and allspice. Bring to a boil and simmer uncovered for 3 hours.
- Tomatoes: 1 piece
- Thyme: 3 sprigs
- Parsley: 3 sprigs
- Green part of leek: 1 piece
- Bay leaf: 1 piece
- Allspice peas: 10 pieces
- Black peppercorns: 10 pieces
7
Strain the prepared beef broth through a fine sieve.