Herb broth

ingrediencie

500 g beef front 1.5 litres water 2 pcs whole allspice 3 pcs whole black peppercorns 1 pk onion 100 g root Vegetable Recipes 1 KL salt 2 sprigs fresh thyme 1 pk bay leaf 1 stalk parsley 1 stalk celery 1 stalk celery 1 pinch grated nutmeg 1 pinch saffron

step

1. Pour cold water over the meat, add black and allspice, whole onion, salt and quickly bring to a boil. 2. As soon as the soup starts to boil, lower the heat, cover and simmer slowly for about 2 h. Add the chopped root Vegetable Recipes and cook for another 30 min. During cooking, top up with cold water to the original amount as needed. 3. Strain the broth and let stand. After partial cooling, skim off the fat deposited on the surface with a spoon. 4. A more pronounced spicy flavour of the broth can be obtained by boiling a bundle of green sprigs, the basic composition of which consists of 1-2 sprigs of fresh thyme, 1 bay leaf, bundles of parsley and celery sprigs. Tie the bouquet with thread or wrap in gauze. The broth can also be flavoured with a pinch of grated nutmeg or saffron.