Boiling broth is used in many dishes, as it is the basis not only for soups, but also for many sauces and aspic. Therefore, chefs define the art of a culinary specialist when cooking broth.
It is necessary
- - 2 medium onions;
- - meat rump, rump or thigh;
- - water;
- - several pieces of ice;
- - salt to taste;
- - parsley and dill.
Instructions
Step 1
The meat must be thoroughly washed, but in no case should it be soaked in water, as this will cause the meat to lose its beneficial taste.
Step 2
Then put the roots in a saucepan for the broth, and one onion must be left for now. When the broth boils, it is necessary to salt and remove the foam several times, after that, under the pan, reduce the heat and cook for at least 3 hours, not allowing the broth to boil too much.
Step 3
At this time, while the broth is boiling, take a second onion and, without peeling, cut it into three slices, put them in the broth, from which it will acquire a golden color. Then add a little salt.
Step 4
Strain the finished broth, remove the fat with a damp and wrung out napkin. Such a broth will definitely be clean, transparent, golden yellow in color, without fat, strong and fragrant.
