How to make meat broth with fat-free beef pulp, 1 piece of spongy bone, 1 piece of bone with marrow, 2 celery stalks with leaves, 1 leek, 2 carrots, 1 pickled onion with 2 cloves, 1 garlic clove, cold water and a little salt.
Ingredients for two liters of broth
- 800 g of fat-free beef pulp
- 1 piece of bone with marrow split in two
- 1 piece of spongy bone split in two
- 2 celery stalks with leaves
- 2 medium sized carrots
- 1 leek
- 1 pickled onion with 2 cloves
- 1 clove of garlic
- 3.5 liters of cold water
- little unrefined salt
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How to prepare meat broth
Dip the piece of meat and bones in a pan filled with cold water.
Put the pot on the fire and when the boiling starts, lower the flame and froth each time before adding all the vegetables and salt, which must be in a reduced quantity considering that the water evaporates during cooking.
Leave to simmer for about three hours, then degrease, filter and season the broth with salt.
To have a completely fat-free broth, once cold, it is easy to remove the fat that forms on the surface. In addition, if the meat is to be served naturally as a second course, it is appropriate to dip it when the water boils.
