Beef broth

1. 

Front quarter of beef 2.2 lb (1000 g)

Divide beef into more pieces and bake it in the oven for 20 minutes at 390°F (200°C).

2. 

water 1.6 quart (1500 ml) • whole black pepper 0.5 tsp • bay leaf 2 pcs

Put meat to the cold water, add black pepper, bay leaf and cook on medium heat for one and a half hours.

3. 

4. 

carrots 2.75 oz (80 g) • parsley 2 oz (60 g) • celery 2 oz (60 g) • onion 2.75 oz (80 g)

Carrot 80g, parsley 60g, celery 60g, onion 80g. Slice the carrots, parsley and celery and put it in the pot along with onion. Cook for 45min.

5. 

salt • parsley leaves

Salt, parsley leaves. Strain the broth. If you plan to serve it as a soup, cut vegetables into tinier bits and separate meat from the bone. Add salt and parsley leaves to tase. If you plan to use the broth for further cooking, leave it without salt.