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Clear Bouillon or Beef Broth

6 servings

Ingredients

• 1.5 kg Beef (leg, rump, or top round)
• Water (cold) (as needed)
• Marrow bone, beef kidney, or beef liver (optional)
• 1 pcs Carrot
• 1 pcs Parsley root
• Celery (a little)
• 1 pcs Leek onion
• Salt (a little)

Instructions

1. Choose a good, robust piece of beef from the leg, rump, or top round, preferably from a not-too-young animal.
2. For a stronger broth, cook a marrow bone or a piece of beef kidney or liver with it.
3. Wash the meat but do not let it sit in water, then place it in a tightly sealed pot with the necessary amount of cold water.
4. As soon as the broth boils, condense and skim off the rising foam with a splash of cold water, then carefully salt and let it continue to simmer slowly but uninterruptedly.
5. About 1-1½ hours before it's done, add cleaned soup herbs – carrot, parsley root, a little celery, and leek onion – but not too much celery, to preserve the delicate bouillon flavor.

Modernized from a treasured 19th-century German cookbook.