Beef Soup with Vegetables

Ingredients9

• beef bones400g
• beef soup meat600g
• soup vegetables1 Bund
• onion1 Stück
• garlic clove1 Zehe
• bay leaf1 Stück
• allspice0,5 TL
• peppercorns0,5 TL
• salt1 TL

Instructions

1. 1

   Blanch the beef bones in boiling water for about 2 minutes, lift them out, drain briefly and place in a large pot.

2. 2

   Add the soup meat and 3 liters of cold water and simmer on low heat for about 1 hour. Skim off the foam and coagulated protein with a skimmer.

3. 3

   Peel the soup vegetables and cut them into bite-sized pieces, setting half aside as the soup garnish. Keep the peels and trimmings.

4. 4

   Peel and chop the onion and garlic. Once no more foam forms, add them to the pot with the other half of the vegetables plus the peels and trimmings.

5. 5

   Add the bay leaf, allspice, peppercorns and salt and simmer the meat for another 1.5 hours until tender.

6. 6

   Pour the broth through a sieve into a second pot.

7. 7

   Trim the fat and sinew from the meat and cut it into bite-sized cubes.

8. 8

   Add the meat cubes and reserved vegetables to the broth, bring to a boil once and let steep for 10 minutes. Adjust the salt to taste.