Beef broth

First, prepare the beef bones (800 g) and vegetables. The onion (100 g), preferably with the skin, should be roasted in the oven with the beef bones, carrot (100 g), and celery (100 g) at a temperature of 240°C until they acquire a golden hue. This will take about 20–40 minutes.

After roasting, transfer the bones to a pot and cover them with water (3 l). Bring to a boil, making sure to remove the foam that forms.

In the next step, we form a bouquet garni. For this, combine the leek (20 g), a sprig of thyme, and a bay leaf (1 piece) into one bundle.

Add the roasted vegetables: onion, carrot, and celery, as well as the bouquet garni to the pot with the broth. Also add:

• beef (trimmings) (300 g);
• whole peppercorns (10 pieces).

Everything should come to a boil. After that, reduce the heat and simmer the broth with the vegetables on low heat for 3–6 hours until it becomes rich and fragrant.

When the broth is ready, carefully remove the bones and vegetables. Then strain the broth through a sieve to remove any remnants.