Knochenbrühe

Ich mache Knochenbrühe immer am Wochenende und immer in größeren Mengen, damit genug Brühe für den Kühlschrank oder die Gefriertruhe übrig bleibt. Ich habe einen großen Topf für diesen Zweck (er fasst 9 Liter), also ist mein Rezept für diese Menge ausgelegt (etwa 5 Liter Suppe), aber natürlich können Sie die Mengen nach Belieben reduzieren oder anpassen. Die wichtigste Zutat sind natürlich die Knochen, am besten die runden, die auch Knochenmark und ein Stück Fleisch für die Suppe enthalten (Flanke, Schulter, Rippen usw.). 

ZUTATEN (für einen 9-Liter-Topf):

  • 3 kg Rindfleisch und Knochen (mindestens 1 kg Knochen)

Suppengemüse:

  • ein paar große Möhren
  • 1 kleine Petersilienwurzel
  • Staudensellerie (nicht zu groß, es können auch nur Sellerieblätter sein)
  • 2 große geschälte Zwiebeln
  • Tomaten (wahlweise)
  • ein Bündel Petersilie

Würzen:

  • Pfefferkörner
  • Muskatnuss
  • Färberdistel
  • Salz 
  • Lorbeerblatt
  • roter Pfeffer (fakultativ)
  • Knoblauch (nach Belieben)
  • Apfelessig (ca. 1 dcl)
  • 5 Liter Wasser (oder so viel, dass alles mit Wasser bedeckt ist)

METHODE

Alles in einen Topf geben, mit kaltem Wasser bedecken und auf dem Herd zum Kochen bringen. Sobald die Suppe kocht, die Hitze auf ein Minimum reduzieren und die Suppe mindestens 12 Stunden lang auf dem Herd lassen. Sie können das Fleisch nach der Hälfte der Kochzeit herausnehmen oder es bis zum Ende drin lassen. Ich koche die Knochenbrühe normalerweise von morgens bis spät abends und verwende das Rindfleisch aus der Brühe zwischendurch als Mittagessen. Nach mindestens 12 Stunden (Sie können die Suppe natürlich auch länger köcheln lassen, manche Leute empfehlen sogar eine längere Kochzeit von mehr als 24 Stunden), seihen Sie die Suppe ab und lassen Sie sie abkühlen. Erschrecken Sie nicht, denn die Suppe wird beim Abkühlen vollständig gelatiniert sein. Dies ist ein gutes Zeichen dafür, dass Sie eine echte Knochenbrühe gekocht haben. Wenn Sie sie wieder aufwärmen, wird sie wieder normal flüssig. Die Rinderknochenbrühe kann im Kühlschrank aufbewahrt werden (für ein paar Tage) oder in Behältern eingefroren werden. 

Guten Appetit!

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