Beef Broth with Semolina Dumplings

Ingredients

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• 600 g (1.3 lb) beef brisket in one piece, or top sirloin
• 400 g (14 oz) beef soup bones cut up by the butcher
• 2.5 l (10 1/2 cup) water cold
• 1 onion halved, skin on
• 200 g (7.1 oz) carrots peeled, whole
• 150 g (5.3 oz) celery root peeled, in large chunks
• 1 parsley root about 3 1/2 ounces, peeled; or 1 small parsnip
• 1 stalk leek rinsed, in large pieces
• 1 bay leaf
• 6 black peppercorns
• 2 tsp salt
• 0.5 bunch chives snipped into rings
• 40 g (1.4 oz) butter room temperature, soft
• 1 egg large
• 90 g (3.2 oz) durum semolina fine grind
• 1 pinch nutmeg freshly grated
• 2 l (8 1/2 cup) water for cooking the dumplings
• 1 tbsp salt for the cooking water, plus 1 pinch in the batter

Method

1. Rinse the brisket and the bones under cold water and put them in a pot of about 6 quarts (6 liters). Cover with 2 1/2 liters (about 2 1/2 quarts) of cold water and bring slowly to a boil, which takes about 15 minutes. Skim off the gray foam with a ladle until hardly any new foam forms.
2. Toast the onion halves cut side down in a dry pan for 5 minutes until dark brown, which gives the broth its color. Add the onion, carrots, celery root, parsley root, leek, bay leaf, peppercorns and 2 teaspoons of salt to the pot.
3. Turn the heat to the lowest setting, so that it only bubbles very gently in one spot. Set the lid on at an angle and let it simmer for 2 hours, until a fork slides into the beef with no resistance.
4. While the broth simmers, whisk the butter until fluffy, stir in the egg, 1 pinch of salt and the nutmeg and then stir in the semolina. Cover the batter and let it swell for 30 minutes until it is firm enough to shape.
5. Pour the broth through a strainer without pressing, or it turns cloudy. Set the beef and carrots aside. Slice the beef thinly, slice the carrots and keep both warm, covered, in a little broth. Season the broth with salt.
6. Bring 2 liters (about 2 quarts) of water with 1 tablespoon of salt to a simmer in a wide pot and reduce the heat so it bubbles only gently. Use two wet teaspoons to scoop about 12 dumplings from the batter and slide them in. Cover and simmer gently for 10 minutes, then let them stand for 5 minutes, until they have puffed up and no longer look grainy inside.
7. Lift the dumplings out with a slotted spoon and divide them among four deep bowls with the beef and carrots. Ladle the hot broth over them and sprinkle with chives.

Tip: Cook a single test dumpling first. If it falls apart, stir 1 tablespoon of semolina into the batter. If it turns out hard, add 1 tablespoon of warm broth.

Tip: The broth keeps well and lasts 3 days covered in the refrigerator. The fat solidifies on top and is easy to lift off.