for ca. 2 liter
1,5 kg beef with bones (marrowbones, oxtail)
400 g vegetables (carrot, celery root, parsley root)
½ leek (light green part)
1 celery branch
Bring to boil 3 liter of cold water with beef and beef bones. Reduce temperature and constantly remove foam.
Cover a small pan with kitchen foil. Wash onions, cut the ends and then can into halves (do not clean!). Put on the foil with a pulp down and fry until golden brown. Cut the vegetables in big pieces.
Lard the onions with cloves and add to the broth together with vegetables, herbs and other spices. Cook for around 3-4 hours at low till medium heat.
Remove the meat and bones, simmer the broth, season with salt and pepper. Serve it with meat chopped in cubes or with any other soup garnish.