For the beef broth, wash the meat and bones, peel and coarsely chop the greens, place in a pot and bring to a boil. Add peppercorns, salt and meat to the boiling water and cook for about 2 – 3 hours. Then let cool well (preferably overnight).
Skim off the fat layer, strain the beef broth and serve or use as desired.
Preparation Tip:
Season the beef soup with soup seasoning to taste. The soup can be frozen in portions. So you always have a soup quickly at hand.