Mapfupa emombe (beef bone broth)

Instructions

1. Rinse the bones under cold water, then place them in a large pot with the cold water.
2. Bring gently to the boil and carefully skim the surface for 5 minutes.
3. Add the whole onions, carrots cut into chunks, the celery, the bay leaf and the peppercorns.
4. Cover and let it simmer very gently for 2 h 30 to 3 hours, without boiling hard.
5. Season with salt at the end, then strain the broth and remove the bones.
6. Skim the fat from the surface with a spoon and serve hot, with the meat pulled from the bones if you like.