Life hack😂😂😂

Ingredients

• 1.5 kg Beef Chuck or Shank (cut into 5‑cm chunks, bone‑in for richer flavor)
• 2.5 L Water (cold, filtered)
• 1 large Onion (peeled, halved)
• 2 medium Carrot (peeled, cut into chunks)
• 2 stalks Celery Stalks (cut into pieces)
• 1.5 tsp Salt (adjust to taste)
• 1 tsp Black Peppercorns (whole, for simmering)
• 1 piece Bay Leaf (optional, for aroma)

Instructions

1. Prepare Ingredients

   Trim excess fat from the beef, cut into 5‑cm chunks, and set aside. Peel and halve the onion, peel and chunk the carrots, and cut the celery stalks.

   Time: PT10M

2. Combine Meat and Water

   Place the beef pieces in the large stock pot and add the cold water. Ensure the water covers the meat by at least 2 cm.

   Time: PT2M

3. Bring to a Rapid Boil

   Heat the pot over high heat until a rapid boil develops. Once boiling, reduce heat to medium‑low to maintain a gentle simmer.

   Time: PT5M

   Temperature: 212°F

4. Skim Foam

   Using a ladle, skim off the foam and impurities that rise to the surface. Continue skimming for the first 10 minutes.

   Time: PT10M

5. Add Aromatics

   Add the halved onion, carrot chunks, celery pieces, whole peppercorns, bay leaf, and salt to the pot.

   Time: PT2M

6. Simmer the Broth

   Cover partially with a lid and let the broth simmer gently for 2 hours, stirring occasionally and checking for excess foam.

   Time: PT2H

   Temperature: 200°F

7. Strain and Cool

   Remove the pot from heat. Using the ladle, discard the large solids, then pour the broth through a fine mesh strainer into a clean container.

   Time: PT5M

8. Final Seasoning

   Taste the broth and adjust salt or pepper if needed. The broth is now ready to serve or to be used as a base for other dishes.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

8 g

Carbohydrates

3 g

Fat

7 g

Fiber

0 g