Fleischbrühe (Beef Broth)

Clear, slow-simmered beef broth served as a base or with simple garnishes.

Ingredients (Serves 6–8)

• 1 kg beef bones and/or beef shank

• 2 liters cold water

• 2 carrots, chopped

• 1 leek, sliced

• 1 celery stalk, chopped

• 1 onion, halved (optionally charred)

• 2 bay leaves

• 6–8 black peppercorns

• 1 tsp salt

• Fresh parsley, for garnish

Preparation

1. Start the broth:

   • Place beef bones and meat in a large pot.

   • Cover with cold water and bring slowly to a simmer.

   • Skim off any foam that rises to the surface.

2. Add vegetables and spices:

   • Add carrots, leek, celery, onion, bay leaves, peppercorns, and salt.

3. Simmer gently:

   • Reduce heat to low and simmer uncovered for 2.5–3 hours.

   • Do not boil to keep the broth clear.

4. Strain:

   • Strain broth through a fine sieve.

   • Adjust seasoning if needed.

5. Serve:

   • Serve hot, garnished with chopped parsley.

Serving Suggestions

• Serve as a clear soup starter with noodles, dumplings, or semolina balls.

• Use as a base for German soups, sauces, and stews.

Cooking Tips

• Starting with cold water extracts maximum flavor.

• Charring the onion adds deeper color and taste.

• Gentle simmering ensures clarity and clean flavor.