Clear Beef Broth

800 g beef (shoulder or brisket)
500 g beef bone (rib)
200 g beef liver
1 parsnip, 1 carrot
1 parsley and 1 celery root
1 stick of leek
1 onion
1 tomato (colours the fat drops reddish)
8-10 peppercorns
2 l water
2 sprigs smooth parsley
chives, salt



Clean vegetables, onion and leek, wash, cut into slices or halve them lengthwise. Wash the bones in warm water. Put beef, small chopped bones (the butcher can chop them for you) and diced liver into cold water, add chopped vegetables, peppercorns, tomato, lovage, parsley and a pinch of salt. Bring soup to a boil, reduce heat, cover and simmer for 2-3 hours. Skim occasionally. Finally remove the fat from the soup (pour some cold water into the soup). Then strain (with a small meshed sieve or cheese cloth). To finish put some separately warmed up slices of beef marrow into the soup. Strain with salt, wash chives, chop them into small rolls and add them to the soup.

Tip: Put the meat into the poiling water, if you would like to eat the meat and use the soup as a by-product. You get very strong beef stock, if you put everything into cold water.