Clear broth
To get a beautiful clear and strong meat broth, proceed as follows:
A nice piece of beef leg with a medullary bone in it. Then take 2 medium onions, cut them in half and place the cut surfaces in a frying pan, but without fat! Do not peel the onions, but leave the brown skin on. As long as left on the pan, until the cut surfaces are burned properly black, do not worry it does no harm. Now put the meat in cold water in the pot.
Then combine all the spices, such as celery, carrots and the stems of parsley (tied with twine, so that they can be easily removed from the broth later). Add the burnt onions to the water, add salt and pepper and cook. It then forms a foam layer, but do not remove it but after about 30-40 minutes reset the flame and put a lid on the pot. After about 1 hour, the foam has disappeared and a super clear broth can be seen.
Now you can do what you want with the broth. When serving first the fresh parsley on the plate under no circumstances mitkochen otherwise the leaves are limp and do not stay so green. The meat should now be too.
