Rinderbrühe - Beef Broth
A proper German beef broth, or Rinderbrühe, is clear, deeply flavorful, and intentionally restrained. This isn’t a stock overloaded with garlic or herbs—it’s a clean, aromatic base meant to support soups like Flädlesuppe, Leberknödelsuppe, Grießnockerlsuppe, or a simple bowl of broth with sliced Pfannkuchen or bread dumplings.
Equipment
- 1 Cast Iron Dutch Over My favorite is the Staub enamel covered Dutch oven.
Ingredients
- 2 marrow bones
- 1 lb beef shin
- 4 oz celery root celeriac, peeled and cut into large chunks
- 1 small carrot cut into large chunks
- 1 small leek cleaned and cut into large pieces
- 1 small onion cut in half
- 2 bay leaves
- ½ bunch fresh parsley stems included
- 10 whole peppercorns
- 4 allspice berries
- 4 juniper berries
- 1 tbsp salt
- Cold water enough to cover
Instructions
- Place your 4-quart enamel cast iron pot over medium heat. Add the onion halves, cut side down, directly to the dry pot with no oil. Allow them to brown deeply until almost blackened on the cut surface. This step adds color and depth to the broth.
- Add the marrow bones and beef shin to the pot. Pour in enough cold water to fully cover the meat and bones.
- Slowly bring the pot to a gentle simmer over medium heat. As the broth heats, skim off any gray foam or impurities that rise to the surface.
- Once the broth is simmering, add the celery root, carrot, leek, bay leaves, parsley, peppercorns, allspice berries, juniper berries, and salt.
- Reduce the heat to low so the broth simmers gently. Do not let it boil. Simmer uncovered for 3 to 4 hours, occasionally skimming the surface as needed.
- When finished, strain the broth through a fine-mesh strainer. Discard the solids or reserve the meat for another use.
- Let the broth cool slightly, then refrigerate. Once chilled, remove excess fat from the surface if desired.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
Tried this recipe?Let us know how it was!