Beef broth

A clear, golden Czech beef broth simmered from beef on the bone with root vegetables and finished with fine noodles — light, restorative and endlessly comforting.

Ingredients

• beef on the bone600 g
• carrot2 pcs
• parsley1 pcs
• onion1 pcs
• noodles100 g
• salt1 tsp

Method

1. Prepare the vegetables. Halve the onion and place it cut-side down directly on a dry, hot pan or gas flame until the cut face is deeply charred — this gives the broth its golden colour and depth. Peel and roughly chop the carrots and parsley root into large chunks.
2. Start the broth cold. Place the beef on the bone in a large pot and cover with cold water — starting cold draws out more flavour and keeps the broth clearer. Bring slowly to the boil over a medium heat; this should take about 15 minutes.
3. Skim thoroughly. As the water heats, grey foam will rise to the surface — skim it off consistently with a ladle or spoon before it clouds the broth. Once the liquid is just at a rolling boil and the foam has stopped rising, reduce the heat to a gentle simmer.
4. Add vegetables and simmer. Add the charred onion, carrots, parsley root, and salt, then partially cover the pot. Simmer very gently for about 75 minutes — the broth should barely tremble rather than bubble hard, and the beef should be completely tender and pulling away from the bone.
5. Strain the broth. Lift out the beef and vegetables, then pour the broth through a fine sieve or a colander lined with a piece of muslin cloth to get a clear, golden liquid. Taste and adjust the salt.
6. Cook the noodles. Return the strained broth to a clean pot and bring back to a steady simmer. Add the noodles and cook according to the packet instructions — usually 3–5 minutes — until just tender but still with a little bite.
7. Serve immediately. Ladle the broth and noodles into warm bowls. You can shred a little of the cooked beef and add it to each bowl if you like — it makes the soup more substantial.

Safety & hygiene Important

• Handling raw beef. Wash your hands, board and knife thoroughly after handling the raw beef on the bone, and keep it away from any ready-to-eat ingredients during prep.
• Cooling leftover broth. If you have leftover broth, cool it quickly — pour into a shallow container and leave uncovered at room temperature for no more than 30 minutes before refrigerating. Reboil it fully before serving again.