Broths are good because they can be made from scraps and leftovers of meat. Nothing will be lost, and beef broth from bones is a vivid example of this. It turns out to be a little more cloudy, but it is very useful for joints and tendons.
Ingredients
Step-by-step cooking recipe
Coarsely chop the onion, carrot and celery, chop the bones, and put everything on a baking sheet. Put it in the oven for half an hour at 230 degrees.
Put the bones and vegetables in a saucepan and pour water so that it covers them by about 4 cm.
Tie together the leek, parsley, thyme and bay leaf so that it is convenient to get them later. Put it in a saucepan.
Add salt, bring the broth to a boil and remove the foam. Add pepper and cook for 4 hours on low heat, adding water.
At the very end, strain the broth through cheesecloth.
