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Ingredients
- 2 kg beef ribs with bone
- 200 g carrots
- 100 g celery stalks
- 100 g parsley root
- 100 g leek (white part only)
- 4 tbsp vegetable oil
- 1 medium onion
- 3 cloves garlic
- 1 small tomato
- 1 bunch fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 2 whole allspice berries
- 2 dried bay leaves
- 8 black peppercorns
- 1 tsp salt
Method
- 1Preheat the oven to 220 °C top/bottom heat.
- 2Rinse the beef ribs thoroughly under cold running water and drain well.
- 3Brush the meat on all sides with a little vegetable oil, place on a baking sheet, and roast in the preheated oven for about 15 minutes until it has taken on a nice color. Then remove and rinse briefly again with cold water to remove excess fat and impurities.
- 4Meanwhile, peel carrots, parsley root, and celery and cut into cubes of approx. 0.5 cm. Finely chop the onion.
- 5Wash the leek thoroughly, halve it lengthwise, and also cut into fine strips.
- 6Place the roasted ribs in a large pot and pour about 4 liters of cold water over them, ensuring everything is well covered. Slowly bring to a boil. As soon as the water bubbles, reduce the heat to a minimum. Carefully skim off the rising foam repeatedly with a skimmer.
- 7When no more foam forms, add salt, thyme, allspice, peppercorns, and bay leaves.
- 8Let the soup simmer very gently without a lid over the lowest heat for about 4 hours (just lightly simmer). After this time, add the prepared vegetables, garlic, and tomatoes and simmer for another hour.
- 9Strain the finished beef soup through a fine etamine or a very fine sieve. Reduce the soup over medium heat to about 3 liters to intensify the flavor.
- 10Cool the soup quickly (preferably in an ice bath). Carefully lift off and remove the solidified fat from the surface.
- 11Store the beef soup in the refrigerator or freeze in portions. It is excellent as a base for Frittaten, Grießnockerl, or as a rich stock for sauces.
