Meat broth is the basis for many classic soups, and it seems to be a piece of cake. But in fact, in order to properly cook meat broth, certain knowledge and skills are required.
It is necessary
-
- water - 3 liters;
- meat - 0.5 kilograms;
- salt and spices to taste.
Instructions
Step 1
Choose meat of the first or second grade (brisket, rump, rump or shoulder). Rinse thoroughly in cold water, chop into small pieces, place in a saucepan of cold water and put on high heat. As soon as the water boils, reduce the heat so that there is no strong boiling, and skim off the foam that will appear during the boil. If the meat is very fat, then remove the floating fat from the surface with a paper towel, otherwise the broth will acquire an unpleasant aftertaste of fat from prolonged cooking. You can then use the skimmed fat to fry vegetables when making soup.
Step 2
Cook the broth over medium heat for about 1.5-2 hours. During this time, mineral salts and extractive microelements will be released from the meat, giving the broth taste and smell.
Step 3
The readiness of the broth can be determined by the readiness of the meat. If it is easy to pierce it with a fork or it easily separates from the bones, then the meat is ready, and, accordingly, the broth too.
Step 4
To make the broth more aromatic and tasty, add onions (whole or cut in half), carrots, turnips, parsley root, celery and other seasonings of your choice 1 hour before cooking. You can also add black peppercorns and bay leaves. … But this is best done if you use the broth immediately after cooking. Salt must be added to the broth at the end of cooking, as it can inhibit the release of extractives from the meat.
Step 5
When the broth is ready, remove the meat and vegetables from it, and strain the broth itself, and pour into a clean bowl. Cut the meat into portions and serve with the soup or use in other dishes.
