Broth with Beef and Pancake Strips

For the broth: Rinse the carrots and celerey, peel and cut into large pieces. Rinse the leek and cut in half. Peel the onion, cut in half and fry with the cut side down in a dry skillet until brown. Rinse the bone and pat dry. Add the vegetables and the bone and fry briefly. Then pour in 1 liter of water, season with lovage, peppercorns, juniper berries, bay leaves and salt and bring to a boil.

Rinse the meat and place it in the boiling broth. Cover and cook for 1 1/2 hours on low heat. Once in a while, skim off the foam.

For the pancakes: Meanwhile, put the flour and salt in a bowl, add the eggs and a little milk and stir. Gradually add the remaining milk and stir to a smooth, lump-free batter. Heat the clarified butter in a pan and pour in a ladle of batter. Swirl the pan to evenly distribute the batter, bake the pancake until golden brown, then turn. Continue making more pancakes until you run out of batter. Remove the pancakes from the pan and let drain on paper towels. Roll up the pancake and, with a sharp knife, cut in thin strips.