How to cook meat broth correctly

Making meat broth

It's hard to imagine home cooking without delicious and golden meat broth. It is not bad as an independent dish and is the basis for making soups, jellied meats, porridges, meat and vegetable stews, gravies and sauces. Chicken broth is traditionally used to cure a lingering cough, and in order for children to enjoy this “medicine”, the broth must be appetizing and rich. It’s not so difficult to cook a tasty meat broth if you know some tricks and don’t skimp on meat.

How to prepare meat broth: which meat to choose

For beef broth, always choose meat from bulls whose age does not exceed 3 years. Veal cooks quickly and is perfect for broth, as it is healthy, soft, juicy, lean and contains a lot of collagen, which releases gelatin when cooked. The best pork for broth is lean and tender meat from bacon pigs with a very thin layer of fat, and lamb must be fresh and soft. Chicken broth is made from freshly farmed chickens that have been raised without hormones, drugs, and have not been frozen. This is especially important if the broth is intended for baby food or for maintaining strength during illness. Bunny, poultry and its offal, offal, meat bones and smoked meats are excellent for broth. The introduction of various types of meat makes the broth more delicious and rich.

The best pieces for concentrated meat broth

The most delicious broth comes from meat with connective tissue (a set of different and interacting tissues form organs) , which releases gelling substances into the broth, making it rich and thick. Cuttings from different parts of an animal carcass differ in quality and nutritional value, so experienced chefs can find the “professional suitability” of meat at first glance. Beef brisket, ham and neck, pork and lamb shoulder, lamb ribs, shanks, brisket and neck are perfect for broth. Bunny and poultry for broth can be cooked completely or in parts, it all depends on your culinary preferences. It is best to use fresh meat, but it is not always possible to purchase it, so meat from the freezer will do. The main thing is that it is defrosted according to all the rules at room temperature.

How to put meat in water

Perfect if you cook the broth using spring, well, filtered or bottled water, which must be soft. This is one of the secrets of making a delicious broth. So, well-washed pieces of meat are poured with cool water and the pan is placed on the fire. Why do we take specifically cool water and not boiling water? The fact is that when heated slowly, the meat releases extractive substances and saturates the broth with them. If you immerse the meat in hot water, the proteins immediately coagulate, and a film immediately appears on the surface of the meat. It turns out that all the nutrients remain in the pulp. In this case, the meat comes out tender, juicy and fragrant, and the taste of the broth, unfortunately, leaves much to be desired.

For this reason, for an appetizing broth, meat is poured only with cool water, and at the same time, it should not be cut into small pieces. The meat must release its juices slowly in order to enrich the taste of the broth. The more water, the less concentrated the broth will be - usually take up to 3 liters for 1 kg of meat with bones. water.

How to cook clear meat broth

To make the broth transparent, some housewives soak the meat for several hours in cool water beforehand, and then cook it after draining the old water. Naturally, the water will evaporate during the boiling process, but you should not add it, otherwise the broth will become cloudy and its taste will disappoint you.

Do not allow the water to boil violently and skim off the foam just in time, which will settle to the bottom in large ugly flakes, and the broth will lose its appetizing appearance. Onions or eggshells give a good effect - they are added to the water first of cooking. After the broth is ready, you must strain it, otherwise it will be cloudy. And, by the way, if you cook the broth only from boneless sliced meat, it will turn out much clearer.

Vegetables, spices and herbs

Traditional additives for making meat broth include carrots, celery root and onions. For taste, you can add turnips, garlic, cloves, dark peppercorns, various roots and tied bunches of herbs. The French flavor the broth with the famous “Bouquet garni” seasoning, which includes thyme, leek, bay leaf and parsley. If you first fry the vegetables in a frying pan without oil or bake them in the oven, the taste and smell of the broth will be most unusual and catchy. Vegetables are added half an hour before the dish is ready. It is curious that if you add onion skins to the water, the broth will acquire a golden color, and a piece of dry cheese will give it an unusual piquancy.

A few subtleties of cooking broth

Before boiling, the pan is tightly closed with a lid, and later it is cooked without a lid, so that drops of evaporating water do not spoil the taste of the dish. Fat that appears on the surface is usually removed, and not only for dietary purposes. The fact is that a huge amount of fat gives the broth a nasty oily-soapy taste. But don’t rush to part with this valuable product—you can use it to fry vegetables to season soups.

It’s great if the pan has thick walls and a bottom. This way the broth will cook moderately and slowly, which will improve its taste and smell. It’s better to add salt at the very end; you don’t understand how much water will boil away during the cooking process, and it will be very disappointing if the broth turns out to be too salty.

How long does it take to prepare the broth? Already, appetizing smells are spreading throughout the apartment, and the stomach begins to growl treacherously, and the household members look impatiently at the clock - when is it time for lunch? Veal and hare broth is cooked for up to 1.5 hours, until beef or smoked meat is ready you will have to wait longer - 2.5–3 hours, pork - up to 2.5 hours, chicken - 1-2 hours, and lamb - up to 2 hours . The main thing is not to overdo it, as overcooked broth acquires a nasty taste.

Another way to check the readiness of the broth is to pierce the meat with a knife. If the knife goes into the flesh easily, it means the meat is cooked and you can separate it from the bones. The bones are usually boiled for some more time, and the meat is either cut into pieces and returned to the pan, or left for making a second dish. After straining the broth, the bones, vegetables and spices are thrown away - they have created their own business and given the dish vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , nutrients, taste and smell.

Meat broth - the best recipes. How to cook meat broth correctly and tasty.

Meat broth - general principles of production

Meat broths can be prepared from any meat (beef, pork, veal, etc.). The main difference between meat broth and chicken broth is that it takes much longer to cook and comes out the fattest. Meat broths are used to make various soups, cabbage soup, borscht and other first and second courses. The most common method of preparing soup based on meat broth is to add vegetables (potatoes, carrots, onions, etc.) and seasonings. Peppercorns, bay leaves, herbs, and roots are added to the broth. For richness and flavor, you can add tomato paste, lecho or other sauce to the soup. For two to three liters of broth, one medium onion, medium-sized carrot and several stalks of celery are enough. Meat broths are perfectly mixed with leeks, parsnips, and turnips.

Meat broths can also be prepared with mushrooms, rice, millet, pasta, meatballs, etc. The taste of meat broth mainly depends on the meat used. It must certainly be the freshest. For beef soups, it is better to take young beef (no older than 3 years). This meat is very juicy, soft and least fatty. To make first courses in meat broths, you need to take meat on the bones; during the cooking process, the bones release a huge amount of extracts that make the soup fragrant and rich.

For pork broths, it is best to use a shoulder blade; for beef broths, necks and briskets are suitable; to cook lamb soup, you can use a shoulder blade, medallions or brisket. The time for making meat broth depends on the size of the pieces and the hardness of the meat. For young meat, an hour and a half is enough; for the oldest meat, the cooking time increases to 2-3 hours.

Meat broth - preparation of goods and utensils

To make meat broth, you will need a large saucepan, a frying pan, a cutting board, knives for cutting and cutting meat, and gauze for straining.

Before production, the meat must be washed and cut, the vegetables must be washed, peeled and chopped. Prepare the required amount of herbs, spices and seasonings.

Meat broth recipes:

Recipe 1: Meat broth

Take note of this recipe as a base for any first course. Add new ingredients every time - and you will get completely different dishes. With this broth you can simply cook cabbage soup, borscht, and various soups.

Required ingredients:

Beef and pork - in equal parts;
Onions and carrots - for taste (optional);
Spices (salt, pepper;
Bay leaf;
Water - about 3 liters..

Manufacturing method:

First, let's process the meat: wash it and cut off the veins and skins. It is better to take the meat on the “sweet bone” - the soup will be rich and rich. We put the pieces in a huge saucepan and pour water into it (take water according to the amount of meat and the desired concentration of broth). Place the pan on the stove. As soon as the water boils, reduce the heat and skim off the foam with a slotted spoon. Peel the onion with carrots and throw them into the pan; if desired, you can also add roots. Add bay leaf (1-2 pcs.). It is not allowed to specify a specific time for how long the meat broth should be cooked - it first depends on the properties of the meat itself. On average, the broth needs to be cooked for about an hour and a half (more from time to time) over low heat. Check the readiness of the meat with a knife. At the end of cooking, it is necessary to remove the vegetables and bay leaves - they will no longer be useful to us, because they have already given all their taste and fragrant properties. Place the meat on 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, place pieces of meat on plates.

Recipe 2: Meat broth in a slow cooker

A multicooker not only replaces a lot of kitchen utensils, but also significantly simplifies the manufacturing process. Just prepare all the products, place them in the device, set the mode and go about your business. Meat broth from a slow cooker is no worse than one prepared using the usual method on the stove.

Required ingredients:

Meat (one or two types) – we take it depending on the desired richness;
Onion;
Carrot;
Dark pepper;
Salt;
Lavrushka.

Manufacturing method:

Wash the meat properly, cut it into pieces, and put it in a slow cooker. We clean the onions and carrots. Cut the carrots into circles and place them in the slow cooker after the meat; add the onion completely. Throw in bay leaf, pepper and other spices. Fill all the ingredients with water; usually for broths, pour water to the highest mark. Set the “stewing” mode for one and a half hours (for the hardest meat, the time can be increased). After the broth is cooked, strain it from the vegetables, bay leaves and pepper. Rich meat broth is ready!

Recipe 3: Meat broth with vegetables

A very tasty meat broth, which is prepared with vegetables: carrots, onions, tomatoes, potatoes and zucchini. They also use sauce, which gives the soup a rich taste and smell.

Required ingredients:

Carrot;
Lukovka;
½ zucchini;
Tomato;
Half a glass of lecho;
Two cloves of garlic;
Several potatoes;
Greenery;
Salt;
Pepper;
One and a half liters of meat broth.

Recipe 4: Meat broth with herbs and eggs

Regular meat broth with greens and eggs. A very light and satisfying first dish, which does not require a lot of ingredients to make.

Required ingredients:

A kilogram of beef (pulp);
0.25 kg bones;
Lukovka;
Carrot;
Parsley roots;
Boiled eggs;
Salt;
Pepper;
Greenery.

Manufacturing method:

Fill the bones with water and start cooking, occasionally removing the noise. Cook the broth for about an hour, then add pieces of meat and skim off the foam. Salt the soup after a couple of minutes, continue to cook the broth until the meat is soft. We cut the roots with onions and put them in the oven to bake for half an hour. Place the baked vegetables in the soup half an hour before the end of cooking. Strain the finished meat broth and season with pepper. Serve with half a boiled egg and chopped herbs.

Recipe 5: Meat broth with rice

Another version of a hearty second course based on meat broth. For taste, rice, vegetables, herbs and spices are used here.

Required ingredients:

A kilogram of meat on the bone;
Rice;
Potatoes - several pieces;
Onion;
Carrot;
80 g rutabaga;
45 g fat;
Parsley root;
Allspice;
Bay leaf;
Parsley;
Dill;
Salt.

Manufacturing method:

We wash the rice and place it in the soup after the meat is cooked. We cut onions, carrots, rutabaga, parsley roots into strips. Fry the vegetables in oil together with bay leaves and aromatic peas. Add vegetable dressing and potatoes to the soup. At the end, add the greens. Cook until all goods are ready.

Meat broth - secrets and useful tips from the best chefs

– It is better to take meat for broths on the bones – the soup will be the richest and richest;

– The finished meat broth must be strained. Only in this way does it come out unsullied and transparent;

– Spices must be added at the end of production. At first, while cooking the broth, you can add a little salt; at the end, you need to test the soup and if there is not enough salt, add more salt;

– Particular 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 does not have to be very hard, otherwise the meat will not be able to provide all its flavor properties. For a kilogram of meat pulp, usually take two or three liters of water. It depends on how fatty and concentrated you want the broth to be;

– When cooking meat broth, it is necessary to take into account that some of the water will certainly boil away. Therefore, water must be taken taking this factor into account.

How to cook meat broth correctly

How to properly cook meat broth, without which it is impossible to imagine a huge number of different clear and seasoning soups. Step by step recipe.

How to properly cook rich meat broth

Without a rich meat broth, you cannot cook ordinary Russian borscht or ordinary chicken noodles. After all, the taste of any soup depends almost entirely on the taste and quality of the prepared broth. Therefore, every housewife must know how to properly cook tasty and necessary meat broth.

Broth is a broth made from the water in which the food was cooked, according to the recipe. It comes out when cooking meat, fish, vegetables, poultry or mushrooms. Meat broth can be of varying strengths and concentrations. This depends on the quantitative ratio between the meat and the water in which it is cooked. So, the less water and more meat, the stronger the broth. The concentration of the meat broth also depends on how many times it was boiled. So, if you cook more vegetables in the finished meat broth, then the broth will have a huge concentration.

Meat broths can be light or black (reddish, brown). Black meat broths are obtained when they are cooked from fried meat products.

Broth, and especially meat broth, is one of the most important components for making first courses. Clear and seasoning soups, as well as puree soups, are prepared using meat broths. Products that are included in seasoning soups are cooked in the same broth in which the meat was cooked. For filling soups, meat bones or bones and meat are usually used. Bone broth is prepared when it is necessary to prepare a second dish from meat, for example, goulash or cutlets. To make the broth cook faster, the bones must be chopped.

Meat broth, compared to bone broth, is the most delicious and nutritious. Therefore, it contains extractive substances. And, when cooking bone broths, most of the fat and adhesive substances remain in it. Therefore, bone broths are best used for making potato soups. You can cook pork, beef, lamb, veal and chicken bones.

The vegetables and other products contained in the meat broth saturate the soup with nutrients and increase its taste.

A quick recipe for meat broth for soups

First, we will learn an easy recipe for making meat broth. And then, we’ll get acquainted with the traditional recipe for making real meat broth - healthy and, without exaggeration, healing.

In the future, in articles on preparing dishes based on or with the addition of meat broth, in order to avoid repeating its recipe, a link to this article will be given.

Composition of goods:

Beef (meat on the bone) - 500 gm;
Onion - 1 onion;
Carrots - 1 piece;
Parsley or celery root - 1 piece;
Water - 2 liters.

Making recipe:

Wash the meat well and separate from the bone;
Pass the pulp through a meat grinder, chop the bones;
Place the meat and bones in a saucepan, cover with cool water and leave for 30 minutes;
Then, without changing the water, let it cook;
Peel and cut the roots and onions;
Lightly fry some of the peeled and cut roots and onions in a dry frying pan (this will give the broth an additional smell and a pleasant golden color);
After 20 minutes from the start of cooking, add salt to the broth;
Cook over low heat for 40 minutes. Then, strain.

Use ready-made meat broth as a base for making soups and other dishes.
Boiled meat - as interior for baking, making casseroles, etc.

Meat broth is a tasty base for any lunch

It seems that it could be simpler - meat broth! Anyone can master its cooking. Cooking it may be simple, but the result does not always turn out as desired. What's the matter anyway? Let's figure it out.

Why you should cook it

Before all this, what is meat broth? The most common answer is a decoction of meat. If you cook it correctly, it will come out with an unusual golden color, it will be transparent, fragrant and tasty. The kind that comes out of masters of the highest category. It will be eaten with pleasure by capricious children and people recovering from a serious illness. It will be useful for an Olympic athlete before important competitions - after all, apart from the huge amount of protein, it contains everything that the body needs during severe stress. It contains vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, which are responsible for the functioning of all muscles, and therefore the heart muscles too. In other words, by eating a bowl of meat broth, you support the work of your own heart and help your blood vessels restore blood pressure. It contains peptides that remove bad cholesterol (an organic compound, a natural fatty, lipophilic alcohol found in the cell membranes of all living organisms except nuclear-free ones) .

It's really worth cooking! It is suitable for feeding any family member.

Useful Features

Thanks to the magnesium and zinc contained there, memory improves and the nervous system is strengthened. They can relieve symptoms of depression.
Meat broth improves the condition of hair and nails, strengthens bones. It is especially useful for nourishing the brain (the central part of the nervous system of animals and humans) - this broth contains a lot of phosphorus.
Meat broth is indicated for inflammation, asthma, flu, colds, and muscle pain. And if it is strong and rich, it reduces pain (the experience associated with actual or potential tissue damage) in the joints and makes them more mobile. That is why it is recommended as a prevention of arthritis.
Meat broth can be created from any kind of meat. Chicken or rabbit is especially tender and dietary, and pork or lamb is very rich and satisfying. Beef also turns out good.
For baby food, they are not very saturated, most often from young animals. Give to children after six months, starting with a teaspoon.
It is also good in gerontology - as a good prevention of Alzheimer's disease.

Contraindications

Although this is a good food and everyone can eat it, there are also contraindications:

personal intolerance to meat and its components;
exacerbation of liver diseases;
for food poisoning and temporary digestive disorders;
for gout.

Calorie content

This may seem strange, but the broth itself is a dietary dish. Obviously, if it is cooked from lean meat - chicken, turkey, veal or hare.

So, a glass (200 grams) contains kilocalories

chicken - 30;
bunny and lamb - 40;
veal - 50;
beef - 60;
pork about 100.

When you cook chicken, you need to remove the skin from the meat. It is very fatty, it contains a lot of disgusting cholesterol (Insoluble in water, soluble in fats and organic solvents.) , and it actually does not bring nutritional value to the finished dish.

Useful tips

It is best to cook the broth in a stainless steel pan.
In order for the meat broth to come out clear, you first need to boil it well for a couple of minutes until a thick foam appears, then drain this water and wash the meat and the pan. Pour boiling water over and immediately reduce the gas to a minimum. Add carrots, onions and salt.
To give it a golden color, you can throw the outermost layer of peel on the onion.
It turns out especially tasty if you cook different types of meat. This is the most troublesome, because each variety takes a different time to cook. Therefore, if you cook from beef and chicken, first add the beef, and when it is half cooked, add the chicken.
Rabbit and chicken need to be cooked for approximately the same amount of time - 40-45 minutes. You can add them right away and, apart from onions and carrots, it is better not to add any more vegetables and seasonings - they can clog the natural aroma.
If the chicken is ancient, soak it in milk for half an hour before cooking. She will become softer and more tender. Later you just need to rinse it in running water.

What is needed to make 4 servings

Meat - 0.5 kg.

Water - 2 liters.

Onions - 1 pc.

Carrots - 1 pc.

Parsley root - 1 pc.

Salt - 1 level teaspoon.

Dark pepper - 2-3 peas.

Celery stem - 1 pc.

Bay leaf - 1 pc.

Dill, parsley, green onions - to taste.

In order not to make a mistake in the proportions, you always need to take 150 grams of carrots, onions and 4 liters of water per 1 kg of meat.

Manufacturing method

Rinse the meat and add cool water, or unboiled water. Boil. When the foam rises, drain the water and wash the meat again. This needs to be created, because when raising animals, medications and hormones are often added to their feed so that they gain weight faster. When the water is drained, most of them are removed.
Peel the onions, parsley and carrots. The onion must be placed whole, the carrots and parsley can be cut.
Pour the washed meat with hot boiled water. Place on low heat. Add roots to the pan. When the water boils, add salt and pepper. Cook over low heat for 1 hour with the lid loosely closed.
10 minutes before cooking, add bay leaf.

Advice

Add salt to the chicken broth 5 minutes before cooking, otherwise the chicken will turn out hard.

When everything is cooked, take out the meat, onions and roots.
It is also better to remove the bay leaf, because it will give the finished dish a bitter taste when it cools.

Broth can be either a separate food or the basis for most first courses. If it is served separately, snow-white croutons, vermicelli or rice are usually added to it. In this case, the meat is cut into small pieces and added to each plate. Decorate the top with a small amount of greenery.