Broth is a decoction resulting from cooking fish, vegetables, mushrooms and, of course, meat. Ready-made broths are used in their pure form as first courses, and also used as a basis for soups and sauces. In order for the broth to acquire additional flavoring shades, vegetables, roots and spices are added to it during cooking.
It is necessary
- - 800 g of beef;
- - 1 onion;
- - 0.5 carrots;
- - 0.5 parsley root;
- - a bunch of parsley, leeks and celery;
- - 8 plates of water;
- - a few feathers of green onions;
- - salt;
- - vegetable oil for frying.
Instructions
Step 1
Any meat of moderate fat content is suitable for cooking broth - beef, pork, lamb. The broth of meat on the bone has a particularly expressive taste. Use shanks or shanks for broth. After boiling, the pulp can be cut and added to the finished dish. To make the broth sufficiently concentrated, observe the proportions of meat and water - do not make the broth too watery.
Step 2
Rinse the meat thoroughly, cut off the films. Place it in a saucepan and fill with water so that it covers the entire piece. Place a saucepan over high heat and bring the water to a boil. Skim off the foam.
Step 3
Peel and chop the carrots, onions and parsley root. Brown the vegetables in a little warmed up vegetable oil and put them in the broth. Tie the parsley, celery and leeks into a bunch with a coarse thread and also throw into the saucepan. Salt the broth, cover it with a lid and simmer over low heat for 2-2.5 hours. Remove the meat from the finished broth, cut it off the bone and chop it.
Step 4
The finished broth must be filtered so that it becomes transparent. Cover the colander with a linen napkin. You do not need to pour the broth from the pan - particles that have settled to the bottom will spoil the color of the dish. Strain the broth by scooping it up with a spoon.
Step 5
Boil the strained broth and serve, adding boiled meat to each plate. Separately, you can serve croutons or toasted toast. Sprinkle the finished broth with finely chopped herbs or freshly ground black pepper.
