BEEF BROTH PRICE RECIPES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

Steps:

• Collect the water in a large saucepan and immerse the pieces of meat in it (1). Then put on the fire and bring to a boil.
• Peel the potatoes (2), rinse them and dry them with kitchen paper. Then cut them into chunks.
• Clean and peel the rest of the vegetables. Then cut these into not too small pieces (3).
• As soon as the meat begins to form a dark foam on the surface, remove it gradually with a spoon (4).
• When the surface of the broth appears quite clean, add the salt (5).
• Also dip the potato chunks (6).
• Also add the remaining vegetables and mix (7).
• Cover the pot with the lid (8), lower the heat and let the broth boil for at least two hours.
• When the meat appears tender and well cooked, turn off and filter the broth through a tightly meshed colander (9).
• Serve the broth by adding the pieces of meat (10) and a sprinkling of pepper, or use it as a base for pasta, tortellini and risotto.