Beef broth

Beef broth:

• Beef bones 1.5-2 kg
• Beef meat for soup 0.3 kg (optional if needed for further recipe)
• Carrot 1 large piece (or multiple smaller ones)
• Sellery 1 piece
• Leek 1 piece
• Whole garlic 1 piece
• Spring onion 2-3 pieces (optional)
• Small ginger 1 piece
• Large onion 1 piece
• Peppercorns 1-2 tablespoon(s)
• Cloves 2 pieces
• Bayleaf 2 pieces
• Thyme 5 grams
• Parsley 5 grams
• Beef broth cube 1 piece
• 3.5 liters of water
• Parmesan cheese rind if you have any 1 piece (optional)

Making the broth:

1. Roast the bones and the oxtail in the oven 220 degrees Celsius for 30 min
2. Peel the onion and carrot and cut away the stems. Half the onion, cut the carrot in large chunks. Half the whole garlic clove so the garlic is parted and exposed, do not peel it. Remove the stem of the leek, chop a large chunk of the greens off, not all, take off the first layer and cut it lengthwise. Clean the leek thoroughly as it contains sand. Chop 2-3 slices from the ginger. Clean the spring onion. Chop the sellery into similar sized pieces as the carrot.
3. Let the bones from the oven rest in a big pot of cold water for 5 minutes
4. Clean out the water for new fresh, and parboil the bones for 15 minutes, after that rinse with cold fresh water.
5. Add all the vegetables, beef bones, spices & herbs, beef broth cube and water to the pot. Let this simmer for 3-24 hours.
6. Strain all the solids from the broth, make sure to squeeze all the juices out of the solids.
7. Let it cool down and refrigerate overnight, the next day you can scoop off the fat if needed.