(dpa / tmn) – The recipe for the bone broth comes from the cookbook by food blogger Phoebe Lapine. For a self-cooked beef broth, she takes:
Ingredients: 2 kilograms of beef bones (ask your butcher about knuckles, ribs, oxtail or marrowbones in 5 cm wide pieces), 2 halved carrots, 4 sprigs of fresh thyme or 2 sprigs of rosemary, 2 bay leaves, 1 tablespoon of black peppercorns, 1 tablespoon of salt
1. For a special taste, the beef bones are roasted on a deep tray in the oven for 30 minutes at 230 degrees. Turn every 10 minutes until the bones are deep brown and have an intense scent.
2. Put the beef bones together with the leaked juice with carrots, thyme, bay leaves, peppercorns and salt in a large soup pot or slow cooker with a capacity of 6 to 8 liters. A pressure cooker can be used to shorten the cooking time. The ingredients with
Pour in 4 liters or so much filtered water that they are covered, but the pot is filled to a maximum of 2-3 cm below the rim.
3. Simmer at a low temperature for at least 4 hours or, if using a slow cooker, up to 12 hours. Remove the foam with a ladle.
4. Pass the stock through a large sieve until all the larger ingredients are sorted out. If necessary, seven times. Season to taste and add salt if necessary.
5. Transfer the broth to sterile jars or airtight containers. The broth can be kept in the refrigerator for about a week and in the freezer for 6 months.