Beef Seed Broth

This is a very budget broth - it is cooked on bones, without meat, and it turns out to be very rich. If you need meat for your soup, place the piece in the simmering broth about an hour before the end of cooking.

Ingredients

• 1 medium onion
• 1 large carrot
• 1 celery stalk
• 1.5 kg minced beef marrow
• 1 stalk of leeks
• 3-5 stalks of parsley
• 1 sprig thyme
• 1 bay leaf
• 2 cloves of garlic
• 1 tsp black peppercorns
• salt

Directions

1. Preheat oven to 230 ° C. Chop the onions, carrots and celery into small pieces. Place the bones and vegetables in a deep baking sheet and place in the oven for 30 minutes. The bones should be well browned.
2. Tie the leek, parsley stalks, thyme, and bay leaf together with white string. When the bones and vegetables are ready, transfer them to the stock pan. Fill with cold water so that it covers the bones by 3-4 cm. Add greens and bring to a barely noticeable boil. Salt.
3. The first 20 minutes. descale with a slotted spoon. Add peppercorns.
4. Boil the broth for 4 hours. At the same time, the water level should not be lower than the bones at all times. If the water stops covering the bones, add more cold water.
5. Strain the finished broth through a colander lined with cheesecloth. Refrigerate, remove fat.