The key to a good broth is slow cooking and bones (although you always also need some meat too). It can be very easy by throwing everything in together from the beginning and simmering for 2-3 hours, or with a little bit more effort you will end up with a wonderful, clearer stock.
1.1 kg beef short ribs (the more bones the better)
1 tsp black peppercorns
1 tbsp sea salt
1 medium to large onion
1 celery stick
2 bay leaves
2 thyme sprigs
1 rosemary sprig
4 garlic cloves
3 litres of cold water
1. Place the ribs in a large pan. The more bones you have the better it is. You could, for example, have one rib with meat on and rest of it bones. Cover with the water, and add salt. Slowly bring to simmer, but don’t boil. Muck will start surfacing. Skim this off. The process should take about 20-30 minutes.
ALTERNATIVELY, place all ingredients in the pan. Cover with the water, and bring to simmer. The muck will stay in the broth, making it cloudy.
2. Once no more muck is rising to the surface, add all the other ingredients. Cover with a lid and simmer for 2-3 hours.
3. When ready, strain through a sieve. I also use a piece of muslin to make the stock even clearer. Keep the meat aside, to be used in other foods.
4. Cool the stock, then chill in the fridge. This will make the excess fat harden on top. Remove the hardened fat and discard.