Rinderbrühe

Warm your soul with a hearty Rinderbrühe, a traditional German beef broth simmered with aromatic vegetables and spices. Perfect for cozy weeknight dinners or as a base for your favorite soups.

• 1 kg beef bones
• 2 liters water
• 2 carrots carrots
• 1 celery stalk celery
• 1 onion onion
• 2 cloves garlic
• 2 teaspoons peppercorns
• -17 °C bay leaf

Method

1. 1

   Place the beef bones in a large pot and cover with 2 liters of cold water.

2. 2

   Bring the water to a boil over medium-high heat, then reduce to a simmer.

3. 3

   Skim off any foam that rises to the surface during the first 30 minutes of simmering.

4. 4

   Add the chopped carrots, celery, onion, garlic, peppercorns, and bay leaf to the pot.

5. 5

   Simmer gently for about 2 to 3 hours, stirring occasionally.

6. 6

   Once the broth is rich and flavorful, strain it through a fine sieve into another pot or bowl.

7. 7

   Allow the broth to cool, then refrigerate it. The fat will solidify on top and can be removed before serving.

8. 8

   Reheat the broth and season to taste before serving. Enjoy with noodles or dumplings if desired.