Fragrant meat broth: video recipe

0

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Medium dish
    • 0.0.3 50kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 30min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  50kcal

• Rating

• Recipe

It’s convenient to make the broth into the workpiece so as not to waste time on boiling broth every time soup is cooked. In the refrigerator the broth is stored for about two weeks, but it is also convenient freeze. I ship in the freezer right in the containers, so more convenient. I pour part of it into plastic cups or zip bags about 200 ml for sauces. In each container to the broth you can immediately put chopped boiled meat, if you like, so that it was in the soup. The broth turns out very concentrated delicious and rich, so it can and should be diluted with water when You will cook soup at home.

Let’s get started!

Ingredients

0/9 ingredients

• boneless meat and beef bones 2kg
• bow 2pcs
• 1 carrot
• dried celery 20g
• trunks from greens 50g
• peppercorns 2pcs
• bay leaf 1pc
• salt 20g
• water 6 l

1ч 30мин1ч 30мин 50

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Pour water into the pan, put the washed meat in water on bones, put the pan on medium heat. To make it delicious broth, meat should be put in cold water, and if you want get tasty meat, then dip it in boiling water.
2. Before the water boils, collect all the foam so that the broth it turned out transparent.
3. After boiling, reduce heat to a boil and simmer 10 minutes.
4. Add coarsely chopped (or not chopped) onions to the broth and carrots, dried celery, dried or fresh trunks from greens (from parsley, dill, cilantro – to your taste)
5. Salt, add a couple of peppercorns, a small bay sheet.
6. Boil for an hour and a half over low heat, closing the lid.
7. Remove the pan from the heat, remove and disassemble all the meat.
8. Strain the entire broth (I filter through cheesecloth and sieve) in containers in which you will store, or immediately in pots.
9. Add the sorted meat to each container and store the broth in the fridge.

Keywords:

• bouillon
• beef
• meat
• soup