Meat broth - general principles of cooking
Meat broths can be made from any meat (beef, pork, veal, etc.). The main difference between beef and chicken broth is that it cooks much longer and is more bold. Meat broths are used to make various soups, cabbage soup, borscht and other first and second courses. The easiest way to cook soup based on broth is to add vegetables (potatoes, carrots, onions, etc.) and seasonings. In the broth add pea pepper, bay leaf, greens, roots. For saturation and flavor, you can add tomato paste, lecho or another sauce. For two - three liters of broth enough one medium onion, medium-sized carrots and a few celery stalks. Meat broths are perfectly combined with leek, parsnip, turnip.
Meat broths can also be cooked with mushrooms, rice, millet, pasta, meatballs, etc. The taste of meat broth mainly depends on the meat used. It must be fresh. For beef soups it is better to take young beef (not older than three years). Such meat is very juicy, soft and less fat. For cooking the first dishes in meat broth, you need to take the meat on the bone, in the process of cooking the bones produce a large number of extracts that make the soup fragrant and rich.
For pork broths, it is best to use a spatula; for beefs, neck and brisket are suitable, and you can take a spatula, medallions or brisket to cook the mutton soup. The cooking time of broth depends on the size of the pieces and the stiffness of the meat. For young meat, an hour and a half is enough, for an older one, the cooking time increases to two to three hours.
Meat broth - preparation of products and dishes
For cooking meat broth, you need a large pan, a frying pan for roasting, a cutting board, knives for cutting and butchering meat, gauze for straining.
Before cooking, rinse and chop the meat, wash the vegetables, peel and chop them. Prepare the right amount of greens, spices and seasonings.
Beef Broth Recipes:
Recipe 1: Meat Broth
Take this recipe as a basis for any first course. Add new ingredients each time - and you will get completely different dishes. On this broth, you can easily cook and soup, and soup, and various soups. Ingredients Required:
- Beef and pork - in equal shares;
- Onions and carrots - for taste (optional);
- Spices (salt, pepper;
- Bay leaf;
- Water - about three liters.
To begin, we process the meat: we wash it and cut the veins with the skins. Meat is better to take on the “sugar bone” - the soup will come out saturated and rich. We put the pieces into a large saucepan and pour water there (take water by the amount of meat and the desired concentration of broth). Put the pan on the stove. As soon as the water boils, we make the fire less, remove the foam from the skimmer. We clean the onion with the carrot and throw it into the pan, if desired, you can also add roots. Add a bay leaf (1-2 pieces). It is impossible to name the exact time, how much meat broth should boil - it depends primarily on the quality of the meat itself. On average, the broth should be cooked for about an hour and a half (sometimes more) over low heat. Readiness of meat is checked with a knife. At the end of cooking, you need to remove the vegetables and bay leaf - they will no longer be needed, since they have already given all their taste and aroma. Put the meat in a plate and remove from the bones, cut into portions. Strain the broth. Then you can add any ingredients: vegetables, herbs, mushrooms, etc. When serving meat broth, put the meat pieces into the plates.
Recipe 2: Beef broth in a slow cooker
The slow cooker not only replaces the mass of kitchen utensils, but also greatly simplifies the cooking process. Just prepare all the products, put in the device, set the mode and go about your business. Meat broth from the multicooker is no worse than cooked in the usual way on the stove.
- Meat (one or two kinds) - we take depending on the desired richness;
- Black pepper;
How to wash the meat, cut it into pieces, lay out in a slow cooker. Onions and carrots clean. Cut the carrots into circles and send them to the slow cooker after the meat, put the onions whole. We throw Lavrushka, pepper and other spices. Fill all the components with water, usually for broths, water is poured to the maximum mark. Set the “quenching” mode for an hour and a half (for tougher meat, the time can be increased). After the broth has cooked - we filter it from vegetables, Lavrushka and pepper. Porky broth ready!
Recipe 3: Meat broth with vegetables
Very tasty broth prepared with vegetables: carrots, onions, tomatoes, potatoes and zucchini. Also used here is a sauce that gives the soup a rich taste and aroma.
- 1/2 zucchini;
- Half a cup of lecho;
- Two garlic cloves;
- Several potatoes;
- One and a half liters of beef broth.
We clean vegetables, we remove the skin from a tomato (for this we scald it with boiling water). Cut onion into thin half rings. Cut the potatoes, carrots and zucchini into strips, finely chop the garlic, and cut the tomato in small pieces. After the broth begins to boil, we throw potatoes in it. After a few minutes, lay out the carrots and onions. A little later, add garlic and zucchini. Later add lecho with tomatoes and herbs. At the end add salt and pepper broth to taste. Boil until all vegetables are cooked and leave to infuse.
Recipe 4: Broth with greens and eggs
Simple meat broth with green eggs. Very light and nourishing first course, for the preparation of which does not need a lot of products.
- Kilogram of beef (pulp);
- 0.25 kg of bones;
- Parsley roots;
- Boiled eggs;
Bones fill with water and begin to cook, periodically remove the noise. Cook the broth for about an hour, then lay out the pieces of meat, remove the foam. Salt the soup in a few minutes, continue to boil the broth until the meat is soft. Cut roots with onions and put in the oven for half an hour to bake. Baked vegetables put in the soup for half an hour before the end of cooking. Strain the ready meat broth, season with pepper. Served with half a boiled egg and chopped greens.
Recipe 5: Broth with rice
Another variation on a hearty main dish based on broth. For taste, rice, vegetables, herbs and spices are used here.
- A kilogram of bone-in meat;
- Potatoes - a few;
- 80 g swede;
- 45 g fat;
- Parsley root;
- Bay leaf;
Rice is washed and placed in the soup after the meat is cooked. We cut onions, carrots, turnips, parsley roots with straws. Fry vegetables in butter together with bay leaf and sweet pea. Spread vegetable soup and potatoes in soup. At the end add the greens. Cook until all foods are ready.
Meat broth - secrets and tips from the best chefs
- Meat for broths is better to take on the bone - the soup will turn out more saturated and rich;
- Ready meat broth must be drained. Only in this way is it clear and transparent;
- Spices need to be added at the end of cooking. At the beginning of cooking the broth, you can add a little salt, at the end you need to try the soup and if salt is not enough, add some salt;
- Special attention must be paid to water. It is recommended to take clean water: spring water, from a well, filtered or purchased in bottles. The liquid should not be too hard, otherwise the meat will not be able to give all their taste. Per kilogram of meat pulp usually take a liter of two or three liquids. It depends on how fatty and concentrated the broth should go;
- When cooking broth, you need to take into account that some of the water will boil off. Therefore, the fluid must be taken in view of this factor.