Slow-Pulled Beef Broth

Last Updated on July 28, 2024

A truly honest clear broth takes time, patience and at least 6 hours of your time. However, the result is amazing and the broth prepared in this way, accompanied by roasted Vegetable Recipes and your favorite toppings, will make this soup the star of the menu!

Ingredients:

500 g of beef shank (or other prime beef) 2 pcs of carrot (spike) bones 1 pc carrots 1 pc petrels 1 pc piece of celery tuber 1 pc leek (20 cm) 10 pcs black peppercorns 5 pcs spice balls 2 tsp salt 2.5-3 L of water

Procedure:

1. Place the meat, bones, scraped root Vegetable Recipes (whole) and the rest of the ingredients in a large pot, cover with cold water and bring to a boil, then turn the heat down to low and cook for about 6 hours until the meat is tender
3. Strain the broth (put a piece of clean cloth in a colander)
5. Next, proceed with the broth as we are used to, I throw out the cooked Vegetable Recipes and make fresh; I sauté diced carrots, celery, parsley in a piece of butter and then add them to the broth, you can also add noodles, liver or other dumplings or other your favorite toppings. Add salt to taste.

Recommendation:

A slow cooker is excellent for broth prepared in this way, which eliminates the need to collect foam and basically any other control.

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchová