Preparing Meat Broth
- For extra flavor
- 500 grams Beef (for cooking, such as chest, shoulder, calf)
- 1 carrot
- ¼ Celery root
- 1 Leek
- 1 onion
- 1 sprig Lovage (as desired)
- ½ bunch parsley
- 1 teaspoon black peppercorns
- 1 teaspoon Juniper berries
- 2 cloves
For the broth:
1. Rinse the bones and the meat briefly and fry in a pot in some butter.
For extra flavor:
Peel the carrot and celery root, rinse and trim the leek and rinse the onion with the skin still on. Chop everything coarsely.
Rinse the herbs.
Place the vegetables, herbs and spices in the pot with the meat.
2. Season lightly with salt and pour in about 2 liters of cold water (approximately 8 1/2 cups). Bring to a boil.
Simmer with the lid on for about 2 hours.
3. Degrease the broth, allow to cool and take off the solidified fat.
4. Pour the broth through a sieve, measure out the required amount and freeze the rest.
Heat the stock again as needed, season to taste and process at will.