Boiled Beef

Squeeze the marrow out of the bones, cover with iced water and bleed them to make them nice and white. Line a large soup pot with the hollowed out bones. Place the piece of meat on top – this will prevent the meat from coming into contact with the hot bottom of the pot.

Clean the vegetables and set some aside for the soup garnish. Slice the celery and carrots lengthwise into fine strips.

Cut the light green and white parts of the leek diagonally into thin rings. Set aside a generous amount of each. Place the rest of the vegetables around the meat in the soup pot, as unbroken as possible. Pluck off the parsley leaves and set aside for later, adding the stems to the stockpot. Also add the bay leaves and spices.

Cut the unpeeled onions in half, place them with their cut side down on the stove top covered with aluminum foil and fry until almost black.

Now cover everything well with water and season with salt.

Bring to the boil without the lid, do not skim off the foam that forms on the surface, as it will disappear by itself after a few minutes. This is flocculated egg white, which later sinks to the bottom and ensures that the soup remains nice and clear. However, this only works if the water never boils vigorously throughout the cooking time, but only boils gently. As soon as the foam is no longer visible, put on the pot lid and cook the meat for 2 1/2 to 3 hours.

The most beautiful piece

Related Recipes:

Carrot StewRemove peel from carrots and potatoes and cut into small cubes. Squeeze the sausage mixture out of the... Make Sauerkraut YourselfFor the sauerkraut, first cut away the outer, wilted leaves from the cabbage head, cut into quarters and... Vegetable SoupClean vegetables, remove peel from celery and carrot, drizzle celery with juice of one lemon so that it does... Beef SoupDo not peel the onions, cut them in half, roast them in a pan without oil. Put soup meat and bones with 3... FranzosesuppA recipe of beans for every taste: clear soup: make beforehand with 500 g of beef for boiling and 150 g of dry... Veal Fricassee with Spring VegetablesLook forward to this fine asparagus recipe: (*) A total of a small baking dish cleaned vegetables that will... Pink Saddle of Venison with Brussels Sprouts NoodlesFor the sauce, preheat the stove to 200 °C. Roast the deer bones on a baking tray in the stove for about 30... Veal Fricassee (Preserved Veal)Wash meat, cut into coarse cubes (approx. 3 cm). Clean the root vegetables, wash, cut into cubes. Put cloves... Pike Perch with Potato and Cabbage FrittersFor the pike perch, season the fish and fry very slowly on the skin side, basting several times so that it is... Rack of Lamb with Rosemary Jus, Potato Gnocchi and Paprika-Fennel VegetablesSaddle of lamb evenly coat with the marinade, cover and stand for a day. Only now season the meat with salt...