Beef Broth

If you don't buy veal joint bones, you can use only beef ribs with bone. In that case, use 1.5 kg of beef ribs with bone and cook the broth for 4 hours. You also won't bake the beef ribs in the oven as you would with joint bones. The finer you chop the vegetables, the more color and flavor they will impart to the broth. Well-frozen broth will last for several months in the freezer. If you want a stronger broth, simply boil down (reduce) a portion of it in a pot. Conversely, if a weaker broth is needed for your dish, cut all ingredients into larger pieces. Then proceed as usual. Always cook the broth uncovered and NEVER stir it. It would become cloudy, and much of the flavor would remain in the sieve when straining. Even after 5 hours of cooking, a large amount of collagen and flavor will remain in the meat and bones. You can cover everything with cold water once more, bring it to a gentle boil as with the first broth, and cook for another 5 hours. This will give you a second broth. Although it won't be as intense as the first broth, it will be suitable for sauces. To use the broth as a neutral ingredient for many dishes, you should barely salt it. It's better to salt the final dish that the broth is a part of.