Ingredients
| Beef on the bone — 1.5 kg | |
| Onion — 1 piece | |
| Carrots — 1 piece | |
| Celery root — 100 gr | |
| Salt — to taste | |
| Bay leaf — 2 pieces | |
| Peppercorns — 5 pcs | |
| Peas — a handful (optional) | |
| Garlic — 2 cloves |
I tell you the secrets of cooking delicious meat broth. By following a few simple rules, you will get an excellent result!
How to cook Delicious meat broth
A good broth is needed for all soups, as well as many sauces. It should be transparent and dense, then any of your first course will be a complete success. For a good broth, take beef. An excellent broth will turn out if you take the meat on the bones. You can also cook pork, but there will not be an ideal density and flavor. A shoulder blade and a shank are perfect, you can also take a thin and thick edge or a brisket. You can take several different pieces. In another way, this dish can be called consomme, it has French roots.
Step-by-step recipe
| 1. |
If you decide to make broth from frozen meat, then you need to defrost it properly so that it does not lose its qualities. First, transfer it from the freezer to the refrigerator. After a few hours, when it starts to thaw, take it out of the refrigerator and leave it at room temperature until it is completely defrosted. |
| 2. |
Thoroughly rinse all pieces (piece) of meat in cold running water. For one and a half kilograms of meat, you will need two liters of cold water. I advise you not to take tap hard water. This may affect the quality of the broth. |
| 3. |
After boiling, you need to remove the foam with a slotted spoon. Next, the broth should be cooked over low heat, with small bubbles for one and a half to two hours. |
| 4. |
To improve the color and taste, add vegetables to the broth. I chose carrots and onions, as a seasoning I love celery root, it gives a unique subtle flavor, as well as bay leaf and pepper peas. Peel and finely chop the vegetables. Then put on a baking sheet and bake in the oven until browned. |
| 5. |
About half an hour before the end of cooking, add the baked vegetables and celery root, bay leaf, pepper and salt to the broth. 15 minutes before the end of cooking, add a couple of garlic cloves and peas. (I like peas in the broth, but you can skip this ingredient). The broth is ready. It can be filtered or used with vegetables and seasonings. |
