Ingredients for Making the Right Beef Broth
- Beef 1 kg
- Carrot 2 pcs
- Bow 1 pc
- Celery stalk 1 pc
- Tomatoes 1-2 pcs
- Salt to taste
- Main ingredients: Beef, Onion, Carrot, Tomato, Celery
Knife, Saucepan, Cutting board, Cooker, Skimmer, Tablespoon, Refrigerator, Gauze or linen, Clean cans with lids
Making the right beef broth:
Step 1: Prepare the beef.
For the preparation of beef broth, you can use both pure meat and meat on gostochki. It all depends on where the broth will be used later. If for soup - then it is better to cook the broth on bones (ribs), then it will turn out to be more dense and rich, and if you need to get a less oily broth, for example, for children - then give preference to more fleshy parts. In any case, we wash the beef under cold running water, and if the piece is too large, put the meat on a cutting board and chop it into several pieces with a wide knife. We clear of fat, hymen and tendons. Then we transfer the beef to a large pan.
Step 2: Peel the vegetables.
Remove the peel from the onion, rinse under running water and put it (whole) in a saucepan for beef.
We wash the carrots under running water, peel with a knife and cut off the wide green part. Then we shift to the pan.
We wash the tomatoes under running water, cut them in half and also shift them to meat and vegetables.
We wash the celery stalk under running water and put it in a pan.
Step 3: Cook the meat broth.
Pour vegetables and meat with clean water and put on a stove over medium heat. When the liquid boils, reduce the heat, cover the pan with a lid and cook until fully cooked for 2.5 - 3 hours.
In the first hour, foam will abundantly form on the surface of the broth, it must be removed with a tablespoon or slotted spoon.
At the end of cooking, add salt to taste, throw out the vegetables, and put the meat on a plate. Leave the broth to cool to room temperature.
Step 4: Serve the right beef broth.
When the beef broth has completely cooled, a grease film forms on the surface. It will need to be removed with a slotted spoon, and the broth itself should be filtered through gauze or linen cloth.
Then pour into banks, close tightly and put in the refrigerator. Use as needed.
Enjoy your meal!
- To prepare the broth, you can use different roots and herbs, for example, parsnips, dill or parsley. Although they do not have to be added at all, it is a matter of taste.
- To get a perfectly clean broth, after cooling, you need to put it in the refrigerator for 6 - 8 hours. Then remove the accumulated fat on the surface and strain through cheesecloth.
- Beef broth can be stored in the refrigerator for no longer than 7 days. But to extend the shelf life, you need to pour the broth into ice molds and put it in the freezer.