The German beef broth is the base for many other soups and recipes. It is better than the broths in a package or can because it is all natural without any preservatives or additives. Try this broth one time, and you don’t want to get the processed broths anymore. Almost every Sunday in my childhood we had such a soup with noodles or fine cut pancakes (Flädle) as a starter for lunch. If you follow the recipe steps this broth will be clear and tasty. And that’s the most important part: It’s a clear broth. Happy Cooking!
1,5 kg lean beef (organic)
500 g marrow bones
2 liter purified water
1-2 bay leaves
salt, pepper, nutmeg to taste
1 leek, 2 carrots, 2 onions, 1/2 celery root, 1 parsley root – optional, 1 garlic clove – optional
1 handful parsley
4 cloves, 1-2 bay leaves, 4 black pepper corns
chopped parsley or chives
– Wash the beef and the bones under running cold water.
– Prepare the vegetable: Wash and peel it; cut the carrots in half, the onions in quarters, chop the celery and parsley root in rough pieces.
– Wash parsley, let the water drip off.
– By using a large pot pour in cold water, add the vegetable, meat, bones, salt and spices.
– Stick the cloves into the onions.
– Bring the water to a boil, reduce heat and let simmer covered for about 90 min (meat should be tender).
– During the boiling process foam will occur: Use a special foam spoon to remove foam.
– When the soup is done, sieve it and use it for a broth, or for a recipe that is using broth.
– Spice as needed.
– For a soup add some of the sliced carrots, chopped parsley or chives and thin German soup noodles.
– Boil the sop noodles separately in boiling water for 2 min, drain and add to the broth.
You can cut the beef in small cubes or pieces and add it to the broth with some special German Soup noodles, they are very thin and used for soups only.
Go to the RECIPE FOR THE GRIESNOCKERL SOUP