Beef broth

A piece of meat is poured into three liters of cold water and put on fire. In the meantime, we will take Ingredients:

• Beef shank (without bone) - 1 Kilogram
• Leek - 1 piece
• Onion - 1 Piece
• Bay Leaf - 1 piece
• Carnation - 3 pieces
• Pepper fragrant - 5 pieces
• Carrots - 100 Grams

Instructions

A piece of meat is poured into three liters of cold water and put on fire. In the meantime, let's take care of the vegetables: we'll peel the carrots and cut them in half along, we'll simply wash the leeks, peel the onion from the upper husk. As soon as the broth boils, we reduce the fire. Broth should not boil - it should be as if on the verge of boiling. Actively remove the foam. When the foam ceases to form, add all our vegetables and spices to the pan. Cook on low heat for about 1 hour, without covering the lid. After an hour, vegetables and spices are thrown out of the broth, after which we cook the broth for another 30-40 minutes. Ready broth filter through gauze - all the fat must be filtered and discarded. Beef broth is ready!

Servings: 6-7