To make a flavorful strong beef broth, you need to choose the right cuts of meat. Soup meat usually comes with bone and connective tissue. If frozen meat is used for cooking, then the broth will need to be clarified, otherwise it turns out cloudy.
It is necessary
-
- beef with bone 1 kg
- water 3 liters
- onions 1 piece
- carrots 1 piece
- parsley or celery root 20 g
- salt to taste
- black pepper 10 peas
- bay leaves 5 pieces
Instructions
Step 1
Wash fresh meat under a cold tap. Cut into pieces. Place the meat in a saucepan and cover with cold water. Place the saucepan in a cold place for 30 minutes to release the meat juices. Then put the pot over high heat and leave the lid on.
Step 2
Bring the meat to a boil. Use a slotted spoon to remove the resulting foam. When the foam is gone, cover the broth with a lid and simmer. The broth should barely boil. Remove the lid periodically and remove the beef fat from the surface with a slotted spoon. It can give the broth an unpleasant aftertaste. Transfer the skimmed fat to a frying pan in which you will fry the roots for the broth.
Step 3
Add the chopped roots two hours after starting cooking. If you need brown broth, then pre-fry the onions and carrots. Add salt, pepper and bay leaf. Cook the beef broth for another forty minutes.
Step 4
Remove the boiled meat from the pan, and drain the liquid through a fine sieve. If you want to get a clear broth, then clarify it. Put the cooled and strained broth on fire. Stir the egg white in a bowl, but do not whisk. Pour into a saucepan and bring to a boil. Remove the foam and strain again through cheesecloth. Boiled beef can be added to the broth, or can be used as a stand-alone dish.
