Beef broth

Name: Beef broth
Total time: 280 min
Yield: 8
Ingredients: 225 liter water; 8 black peppercorns; 1 laurel leaf; 3 twig thyme; 3 twig flat leaf parsley; 1 stem celery; 1 winter carrot; 1 onion; 225 gram beef rinse; 1 shank with bone

Ingredients

Directions

Halve the unpeeled onion.
Cut carrot into slices and the celery into pieces.
Place the shank and the charcoal in a soup pan and pour in the water.
Slowly bring the liquid to a gentle heat on a low heat.
Scoop the gray foam that floats on the broth with a slotted spoon or spoon.
Add the carrot, celery, parsley, thyme, bay leaves and peppercorns and bring the stock to the boil.
Leave the stock without a lid on very soft heat - if necessary with a flame distributor under the pan - 3-4 hours.
Moisture evaporates during that time, causing the broth to become more concentrated.
Make the tea towel wet under the tap and squeeze it well.
Place the cloth in the sieve.
Hang the sieve in another pan and pour the stock through it.
Season the stock with salt and pepper.