Beef Soup – Clear

First put beef bones into boiling water, boil once and then strain.

Rinse the scalded or blanched beef bones in cold water and add fresh cold water.

Add soup vegetables and spices sparingly and boil once briefly, reduce heat and add beef.

Now cook for about 3-4 hours – without a lid – at a gentle heat until soft. In between, skim off the foam that forms as well as the fat and, if necessary, add a little cold water so that the bones and the meat are always just covered.

Once the beef is cooked tender, it is best to quench or cool in cold water to prevent it from drying out.

Strain the soup and boil it down a bit more, if desired, which will make it taste even stronger.

If necessary, portion the cold meat, put it into the strongly seasoned and very hot beef soup for about 5 minutes and serve it in the hot soup.

Preparation Tip:

The best way to check whether the meat is really soft is to test it with a needle (when pierced with a skewer, the meat must feel soft and slide off the skewer almost by itself). In some cases, the cooking time can be shorter or longer.

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