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Brown Broth or Coulis

4 servings

Ingredients

• 100 g Bacon
• 100 g Raw ham
• 1 kg Beef
• 2 pcs Onions
• 2 pcs Bay leaves
• 1 pcs Carrot
• 0.5 pcs Celeriac
• 1 pcs Parsley root
• Whole spice (a little)
• Boiling water (as needed)

Instructions

1. Place 100 g sliced bacon in a bouillon pot, along with 100 g sliced raw ham, 1 kg of beef also thinly sliced, 2 onions, 2 bay leaves, 1 carrot, ½ celeriac, 1 parsley root, and a little whole spice.
2. You can also use other raw meat, but not head meat, as it will prevent the jus from becoming clear.
3. Cover everything and let it slowly fry over low heat for ½ hour; it should not burn but should brown on the bottom of the pot.
4. Once browned, add a splash of boiling water and repeat this several times as soon as the meat has browned again.
5. Once everything is sufficiently browned, add as much boiling water as needed for the broth (including reduction), cover, and let it continue to cook slowly on the edge of the stove.
6. After 2 hours, when the meat is well cooked, strain the broth through a hair sieve and remove any fat and sediment.

Modernized from a treasured 19th-century German cookbook.