Beef Broth (Kraftbruehe)

"When Mom was a cook on the Elbe Riverboat, Konigstein, she made this early morning brew for the passengers who got off at the next landing to go hiking. The area east of Dresden had gorgeous sandstone mountain ranges that invited mountain climbers and wanderers." Monika Kramer Copeland

• 2 tablespoons oil
• 3 pounds beef, cut in 3 inch pieces
• 1 pound marrow bones
• 3 medium onions, left whole and unpeeled
• 1 cup sliced carrots
• 1 cup sliced celery root
• 1 cup sliced leek
• 1 cup parsley root (optional)
• 2 large bay leaves
• 6 peppercorns
• 2 teaspoons salt
• 3 egg yolks
• 1/2 cup freshly chopped parsley

METHOD

Heat oil in an 8 quart kettle. Over high heat brown meat and bones with the onions.

When browned, remove meat and bones, and set aside. Do not remove onions. Stir in carrots, celery root, leek and parsley root. Reduce heat to medium and cook until vegetables are soft and beginning to brown.

Return meat and bones to kettle. Add bay leaves, peppercorns and salt. Cover with COLD water. Bring to a gentle simmer over medium heat. Cook, partially covered, for two hours, skimming as necessary. Do not boil or cover tightly or broth will sour.

Strain broth through a sieve. Add egg yolks, stirring briskly. Add freshly chopped parley. Serve in a cup with a few pieces of bone marrow floating on top. Go hiking.

Yield: 20 cups

Contributor: Monika Kramer Copeland for Alice Kramer

Parsley root is stronger in flavor than parsley. If you can't find it, toss in the stems of a bunch of parsley. You can also add 1/2 cup dried mushrooms to vary the stock.

 

top of page