Beef broth

Last Updated on July 28, 2024

Classic beef broth, clear, strong and fragrant, belongs inseparably to Czech cuisine.

Ingredients:

500-600 g of beef (brisket, neck or shoulder meat, turkey bones, back, legs … ) 100 g of liver 100 g of liver 100 g carrots 100 g celery 2.5 l water several allspice balls several black peppercorns berry leaf salt (sprigs of parsley leaves or other herbs)

Procedure:

Rinse the beef, drain, then cut into larger pieces, place in a large pot with about 2½ quarts of cold water and bring to a boil.

Add the spices and Vegetable Recipes, partially cover the pot with a lid, let it boil for at least 3 hours, but preferably longer with a gentle boil, i.e. drag, during cooking watch that the broth remains clean, collect the resulting foam with a ladle.

Strain the hot broth through the thickest sieve (or the colander can still be lined with a clean cloth, washed in hot water and properly wrung out).

Such prepared broth can be served alone or with chopped cooked meat and Vegetable Recipes, or for example with liver dumplings or other insert or soup topping.