Montenegrin Beef/calf broth (Goveđa/Juneća/Teleća Supa)
– 1.5 to 2 kg of beef bones,
– 2 onions cut in quarters,
– 2 carrots,
– 2 celeries (root and leaves),
– 2 tomatoes (cut in large pieces),
– 4.5 l cold water,
– 1 handful parsley,
– a little thyme,
– salt and pepper.
Bake meat in a preheated oven at 230 degrees celsius for about 30 minutes. After that, add onions, carrots, celery, and tomatoes to baking pan and bake an additional 20-30 minutes.
Transfer meat and vegetables from baking pan to a cooking pot, also add the grease from the bottom of the roaster with it. You can also pour a little water into the baking pan, heat to boiling, and then add it to cooking pot too.
Pour the rest of the water into cooking pot and heat to boiling. If foam forms on the surface, remove it with a spoon.
Add the parsley, thyme, salt, and pepper, partially cover the pot and cook for about 4-6 hours. Occasionally add a little boiling water and make sure that the bones and vegetables are always covered with water.
Strain it, remove as much fat as you can from the surface, cool down and then place it in the fridge. Later, once more, remove the fat layer from the surface.
If you want to make a light beef broth, skip the first two steps, and instead just put the meat and vegetables into the cooking pot, add water and simmer.
This broth is similar to chicken broth, can be served for lunch, or strained used as an ingredient in other dishes. This amount of ingredients can make approximately 2l of broth.