800 g beef with bone (the more bone the better, e.g. beef shank, neck, leg, beef rib eye)
half a head (not clove!) of garlic
2 onions
vegetables (1 carrot, parsnip, several sprigs of parsley, a piece of celeriac root and cabbage leaf)
2 celery stalks
10 black peppercorns
optional: 1 clove, 3 tablespoons soy sauce
Preparation
Place the beef with bone in a pot with cold water, add 2 teaspoons of salt. Let sit for an hour. In the meantime, grill the onion and garlic on a grill or stove burner, turning often to gently char the outer layer. Cool, peel off the charred skins and chop roughly.
Prepare the vegetables: rinse, scrape the carrot and parsnip; cut celery into several pieces. Remove the meat from the salted water, rinse the pot. Put the meat back and add two liters of fresh cold water. Bring to a boil and simmer for 15 minutes (on medium heat) then skim the broth after which set on low heat so it only "blinks".
Add the prepared ingredients (garlic, onion, vegetables, parsley) and black pepper and optionally clove with soy sauce. Cover and cook for about 3 hours on low heat. After this time, remove the meat and vegetables (which can be used e.g. for pierogi, croquettes or dumplings) and strain the broth through a sieve into a clean pot.
