Beef broth is a great base for soups or stews. Beef broth contains an amino acid called taurine. It is able to protect the cells of the body from the penetration of toxins and toxins. Beef broth helps digest food actively and can cure food poisoning.
It is necessary
- - 300 g of beef on the bone,
- - 1.5 liters of water,
- - 50 g of parsley root,
- - 100 g of carrots,
- - 100 g onions,
- - salt and pepper to taste.
Instructions
Step 1
Rinse the meat in water, remove the films and veins. Cut it into several pieces. Place the meat in a saucepan, cover it with cold water and place over medium heat. Wait for the water to boil, remove the foam, reduce the heat and cook for 2-3 hours. If the water boils away strongly during cooking, add it to the saucepan.
Step 2
While the meat is cooking, rinse and peel the onions, carrots and roots. Cut them into slices and place in the beef broth half an hour before the end of cooking, add salt at the same time, and pepper at the end of cooking. The broth for sauces and jellied dishes is not salted.
Step 3
Strain the finished stock by removing the vegetables. To give the beef broth a beautiful reddish hue, 5 minutes before the end of cooking, put onion peels or carrots sautated in vegetable oil into it.
Step 4
To prepare an unusual brown broth, pre-fry all the ingredients in a skillet with the addition of animal or vegetable fat. Bake the beef bones in the oven for an hour, then boil the broth. Ready strained broths can be frozen and stored in the freezer for up to six months.
Step 5
Do not fix salted broth by adding water, dilute it with cooked draft meat. It is also used to clarify broth.
Step 6
To prepare the meat haul, pass 300 g of beef through a meat grinder. Pour one glass of ready-made chilled broth and raw egg yolk into the minced meat, mix and let it brew for half an hour. Add this mixture to hot broth and simmer for 40 minutes. As soon as the curdled minced meat with protein has settled, remove the beef broth from the heat and strain through a fine strainer.
