2020-08-13 / test@t
- 1 kg beef with a small bone, sugar or cereal, from the shoulder, rump or neck
- 1 medium onion
- small parsley root
- 1 large carrot
- half sweet pepper
- 3-4 black peppercorns
- salt (about 1 tbsp. l.)
- for 2 l of broth
STEP-BY-STEP COOKING RECIPE
Place the meat on a baking sheet, drizzle with oil and place under a preheated grill for 10 minutes. Then transfer to a saucepan and pour 2 liters of cold drinking water. Bring to a boil over medium heat. Reduce heat to minimum and carefully remove foam with a slotted spoon or strainer.
Peel vegetables, onions, parsley root and carrots, cut in half lengthwise, place in a skillet without oil and let bake slightly. Put all vegetables in a saucepan, add bell pepper and peppercorns and season with salt.
Cook at a very low boil for 2–2.5 hours - the broth should not boil violently, otherwise it will become cloudy.
Remove the meat and vegetables, strain the broth through a sieve or colander lined with gauze into a clean saucepan. Remove the pulp from the bones.
Cool broth completely and refrigerate. Before serving, remove the layer of frozen fat from the surface of the broth.