Koche gerade Rinderbrühe aus 2kg Fleisch, Gemüse und 4 Markknochen. Was macht ihr alles dazu?

I’ll take more beef bones as well. On 2 kg of meat (rib breast and leg disc) about 1 kg of bone.

Furthermore, coarsely comminuted carrots, tubercelain, the dark green of the rag, parsley, lovage, thyme, not too much perennial cellar, parsley root, garlic, laurel leaves, carnations, juniper berry Piment, salt, pepper, slightly ground chili and a handful of dried stone mushrooms.

To clarify the soup/break

I need carrots, tubers, leek (white), parsley root, protein (per l broth, 1 protein) salt. about 1 kg of lean bovine meat

• Place bones with cold water and let them boil quietly (without lid) for about 3 hours at low heat
• Add soup meat, laurel leaf, cloves and peppercorns and simmer for 1.5 hours.
• Clean the vegetables, halve onion and roast the cuts in a pan (without fat) dark brown. Add vegetables and onion to soup and let all 1 more hours simmer.
• Take vegetables, meat and bones from the broth (I like to cook soup in a spaghetti pot with sieve) and pour through a fine sieve into a second pot. Boil briefly again and then – best in the refrigerator – let it cool completely.
• (Evtl. next day) Mix the remaining vegetables super small cutting/slicing and with the beef and protein.
• All together cold broth mix, let slowly boil and about 30 min. Take minutes. Remove the sewage and pour the Consommè double through a fine sieve and or cloth into a clean pot.
• Add the broth another hour. Ready is the Consommé double

I carefully cut root vegetables in fine Julienne and then add them in portions to the broth. In 3 minutes, the vegetables are even.