Traditional Beef Broth with Roasted Bones

Steps

• 1
  Preheat the oven to 220 °C.
• 2
  Thoroughly wash the bone-in meat under cold running water, then let it drain.
• 3
  Brush the meat with oil on all sides, place it on a baking tray, and roast in the preheated oven for 7 minutes. Then flip it over and roast for another 8 minutes. Remove the roasted bones from the oven and rinse them with cold water.
• 4
  Cut the carrots, parsley root, and celery into approximately 0.5 cm cubes. Finely chop the onion.
• 5
  Thoroughly wash the leek, cut it in half lengthwise, then slice it into 0.5 cm thick pieces.
• 6
  Place the roasted bones and meat into a clean pot, pour in approximately 4 liters of cold water (or enough to completely cover them), and bring to a boil. As soon as it starts boiling, reduce the heat to minimum and continuously remove the foam forming on the surface with a slotted spoon.
• 7
  When the foaming stops, add the salt, thyme, allspice, whole black peppercorns, and bay leaf.
• 8
  Cook uncovered, on the lowest possible heat, for 4 hours. Then add the remaining vegetables and cook for another 1 hour. Finally, strain the broth through a fine sieve.
• 9
  Reduce the broth over medium heat to approximately 3 liters, then cool it down as quickly as possible (e.g., in an ice bath). Remove any fat accumulated on the surface.
• 10
  Store the finished broth in the refrigerator, or freeze it in portions for later use.