Beef tail broth

Recipe steps

Cut the beef shank into individual sections and wash and dry it thoroughly.

In a large pan, sauté the beef shank and vegetables in two teaspoons of olive oil. This will partially reduce the amount of coagulated proteins and produce a high-quality broth with a beautiful golden color.

First, cut the onion in half and roast it, along with the skin, until it turns dark brown.

Transfer everything to a larger pot and add 5 allspice berries, 6 peppercorns, 3 bay leaves, 2 teaspoons of salt, and 3 sprigs of parsley.

Pour in approximately 4 liters of cold water and simmer on low heat, skimming off the minimum of protein scum that forms on the surface. Allow the broth to gently bubble without stirring. Patience is key; simmer uncovered for about 7 hours.

Then remove the broth from heat, remove most of the fat, and carefully extract the contents. Strain it through a sieve and cloth into another pot and bring it back to a boil.

Gently separate the tasty pieces of meat from the cooked shank, cut them across into slices, and add them to the soup.

Add salt, a piece of chopped cooked carrot, and serve with homemade noodles cut into thin slices, which we cook separately and pour the hot broth over before serving.

Garnish with finely chopped parsley.