Beef Broth

To prepare the beef broth wash and peel celery and carrot, then chop the vegetables into coarse chunks 1. Halve the onion 2. Heat a non-stick pan and place the onion in it 3.

Sear it for a few minutes without adding fats 4. In a large pot, pour the meat, the bones 5, carrot, and celery 6.

Also add the seared onion 7, the bay leaves 8, and the parsley 9.

Complete with cloves, juniper berries, peppercorns 10, and a pinch of salt. Cover with water 11 and bring to a boil, then lower to medium heat and cook for about 3 hours. During this time, it will be necessary to skim the broth, i.e., remove the fat and impurities that will stabilize on the surface with a skimmer 12.

At the end of cooking, the broth will be less liquid and more concentrated. All that remains is to filter the broth to separate the liquid from meats, vegetables, and spices (the latter can be discarded because they are now wilted). To filter it, you can use a sieve covered with a light, clean towel 13. Pour the broth back into the pot and adjust the salt 14. At this point, your beef broth is ready to be used in your preparations 15!