Serves 8
540 min
Beef Broth with Liver Dumplings and Saffron
Recipe GLPR3d4ddc0b91169c
A deeply savory beef bone broth enriched with aromatic vegetables and saffron, topped with tender liver dumplings. This classic soup delivers rich, complex flavors from a slow-simmered broth built on beef bones, celery, carrots, celery root, and turnip, finished with a whisper of saffron and fresh parsley.
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Ingredients
2 lb Beef bones, cut into 2-inch pieces
2 stalks Celery stalks, finely diced
2 medium Medium carrots, finely diced
1 medium Medium celery root, peeled and finely diced
1 medium Medium turnip, peeled and finely diced
1 medium Medium white onion, finely diced
1 tbsp Kosher salt
2 tsp Whole black peppercorns
2 cloves Garlic cloves, thinly sliced lengthwise
1 bunch Fresh flat-leaf parsley bunch
1 Bay leaf
1 medium Vine-ripe tomato, cored and roughly chopped
⅛ tsp Crushed saffron threads
Freshly ground black pepper
Fresh parsley leaves for garnish
Directions
Place beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones thoroughly under cold running water. Return the cleaned bones to the pot and add 3 quarts of fresh cold water.
Add the diced onion, celery, carrot, celery root, and turnip to the pot with the bones and water. Add the garlic slices, bay leaf, and parsley bunch. Bring the mixture to a boil, then reduce heat to low and simmer gently.
Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
Add the peppercorns, kosher salt (1 tbsp), and chopped tomato to the broth. Continue simmering gently for 3 to 4 hours, until the broth is rich and deeply flavored.
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to the heat and bring to a gentle simmer.
Stir the crushed saffron threads into the hot broth and let infuse for 5 minutes. Season with additional salt and fresh ground black pepper to taste.
Ladle the saffron-infused broth into bowls and garnish with fresh parsley leaves. Serve hot.
