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How to properly cook beef broth. How to properly prepare meat broth

“What could be tastier, healthier and more nutritious than a cup of well-cooked broth and a piece of fried or boiled beef? Nothing. This is the foundation on which a generation of healthy citizens is built. This is the cornerstone of a person’s life at whatever age and whatever gender he belongs to. A one-year-old child and a decrepit old man will draw strength and vigor from them.”

(“Exemplary kitchen and practical school of housekeeping with many recipes. 1910 Moscow”). Written without the letter Yat by Anna Nechaeva

Yes, yes, I have this very “Model Kitchen”. And I cook using it periodically. It also contains the recipe for the first Olivier salad, but that’s not what we’re talking about now.

This is a truly amazing beef broth. Consommé, i.e. “clarified broth” and “Already in modern cuisine, consommé has been transformed into a strong and heavily salted broth with a pie.” I recalculated the proportions and pounds. This book also gives detailed instructions on how to clarify this very broth. It's absolutely okay, this process will be below in detailed photographs.

In the recipe the ingredients are given for one person, I will give the quantity for two people. Cooked in a 3 liter saucepan.

So, for 2 people you will need:

  • 500-600 grams of beef bones with meat (it is better to take the bones and a piece of boneless meat separately or separate the meat from the bone and cut into large pieces)
  • 2 eggs
  • 1 carrot (any size, but not too big)
  • 1 onion (any size, but not huge)
  • 2-3 cloves
  • small parsley root
  • water (see quantity below)

To get started, here's a photo of the page with the broth:

Place the bones and meat in a saucepan, add water so that it covers the meat and bones, cover with a lid and place on low heat. Boil until the meat is cooked, don’t forget to remove the foam periodically!

When the meat is cooked very well (according to the book, it is ready if it can be easily pulled apart into fibers with your fingers), remove it from the pan. It took me 2 hours to cook the meat.

Peel the carrots, parsley root and onion. If the carrots and parsley root are long, cut into 2-3 parts. We stick cloves into the onion:

We put carrots, onions and parsley root into the broth from which the cooked meat was removed. Also cook over low heat, covered, until the carrots and parsley root are soft:

When the roots are cooked, strain the broth through a fine sieve, you can add a couple of layers of gauze (carrots and onions can then be added to the soup based on this broth):

The strained broth looked like this:

Now you need to cool the broth to the temperature of fresh milk.(during this time I managed to take a bath)

When the broth has cooled, mix half a glass of broth with 2 eggs, do not beat, but stir with a whisk or fork:

Next, put the pan with the broth on the stove over medium heat, add the stirred eggs. Stirring constantly(not energetically, but smoothly and slowly) bring to a boil. This process is interesting and is further presented with detailed photographs:

When the broth begins to boil, the protein will coagulate along with these gray suspensions.

When the broth boils, let it simmer for a minute:

Strain the broth through a sieve:

The result was a beautiful and aromatic, yellow broth. Salt it to taste:

This broth can be eaten with pies. We used it with mushroom pies:

You can also add chopped herbs:

You can heat it with pieces of meat, then cut them into small pieces:

And if you also add a boiled egg...mmm...

With this broth you won't be afraid of chilly autumn:

Bon appetit!

The basis of almost every first course, and not only that, is a good broth. It can be prepared from different types of meat with the addition of spices and roots, which give it a rich taste and aroma.

Delicious rich beef broth is also healthy. It contains proteins, amino acids and various useful elements. But in order to get a truly nutritious dish, you need to choose the right meat and follow all the cooking technology.

Choosing products

Proper beef broth is usually prepared from meat on the bone. This is the optimal combination, thanks to which the dish will be rich and very tasty. However, you should not use too many bones. Otherwise the broth will be very sticky. Good fat is obtained from articular tubular bones.

In order for the beef broth on the bone to be tender, it is better to use meat from young animals. The ideal option is veal. It doesn't take as long to cook as old beef. During the cooking process, it is necessary to remove the resulting foam (after boiling). It is also recommended to avoid boiling vigorously so that the broth is clear.

White meat broth

How to cook beef broth? Let's take 750 grams of bones and 250 grams of meat. The proportions are calculated for one liter of rich broth. For flavor, add 50 grams of onions, carrots and parsley root. It should be remembered that bones are always placed in cold water. Only then will they release all their juices and aromas. First, place them in a saucepan and put it on fire. Cut the meat into large pieces and add them 2 hours before the dish is ready. The saturation of the broth depends on the amount of water. Add salt only after adding the meat, that is, when the liquid boils for the second time.

Roots and vegetables must be laid out one hour before the end of cooking. When the water in the pan begins to boil, it is necessary to remove the resulting foam and reduce the heat. The liquid in the pan should barely simmer. Only then will you get a clear beef broth. But if this moment was missed, then after cooking you can strain the resulting broth. Also, to lighten the broth, add beaten egg whites or a little vinegar at the end. The resulting flakes are removed. This makes a delicious beef broth. How long to cook this dish? Approximate time is 3-4 hours. If you reduce it, you will get a not very rich broth. But you should not exceed these standards - the taste of the dish may deteriorate.

Pull to improve taste

To give the broth a richer taste, you can add a draw. It is prepared from minced meat and whipped egg whites. We pass the beef meat through a meat grinder, fill it with cold water and put it in a cold place. For one kilogram of meat you will need 1.5-2 liters of water. After 2 hours, add salt and whipped egg whites to the meat mixture. Mix thoroughly, pour in a little broth and add the mixture to the main part of the dish. The guy, getting into the beef broth, coagulates and collects all the cloudy substances. Bring the broth to a boil and remove the foam. Cook for another 1.5 hours, and when finished, strain the resulting broth.

Brown beef broth

For many, the appearance of the resulting dish plays a significant role. Rich brown beef broth is a classic option. To prepare, you need to take 150 grams of meat, 500 grams of bones, 50 grams of celery, 40 grams of parsley roots, two onions and one medium carrot. The meat can be partially replaced with beef tails. Pre-bake the bones and tails in the oven until they turn brown. Shortly before the end of frying, add roots and onions.

It is necessary to stir all the ingredients periodically so that they bake evenly. Place the bones in a saucepan and fill them with cold water. For one kilogram of soup set you need from 2 to 3.5 liters of water. Cook the beef broth for about 5-6 hours. In the process, remove foam and fat. Salt the dish an hour before the end of cooking and add roots and vegetables. After cooking, strain the broth through several layers of gauze or a fine sieve. The result is a rich, dark brown, strong meat broth.

Concentrated broth

To obtain a concentrated product, you need to reduce the amount of water. For one kilogram of bones you need to take one liter of water. It is also prepared from an already cooked product. To do this, pour the meat broth into a saucepan or cauldron and boil it for a very long time.

About one-eighth or one-tenth of the original volume remains. So, from one liter of the original product, about 100-125 milliliters of concentrated broth are obtained. The resulting liquid is cooled and it turns into jelly. It is then used as needed.

Beef broth in a slow cooker

To make the housewife's work easier, a lot of kitchen appliances have been invented. A multicooker allows you to prepare many dishes without much time. How to cook beef broth in a slow cooker? To do this, we take boneless meat so that the broth does not turn out cloudy. You will need about 500 grams of beef, 2 liters of water, several peppercorns, bay leaf, onion (1 head) and salt. For flavor, you can add parsley roots, celery and carrots. This will only improve the taste of the dish. We wash the meat under running water and cut it into large pieces. Place them in the multicooker bowl. Pour in cold water. Many people recommend using already heated liquid, but this is not necessary, or even advisable. If you put meat in boiling water, the protein coagulates and all the juices remain inside the piece. We need the broth to be rich. Then add all the roots, spices (salt, pepper), onion and bay leaf. We set the extinguishing mode for 2-3 hours. At the end of cooking, strain the broth. Serve it with croutons and greens. When serving this dish, you can place the meat on a separate plate or serve with broth.

Conclusion

Beef broth is an excellent base for preparing various dishes. It is also used as an independent dish. In this case, be sure to add roots, vegetables and spices during the cooking process. Beef broth is a dietary dish. It is used in some diets and to restore strength after illness. So be sure to include it in your diet.

If you cook beef broth according to all the rules and based on good meat, it will turn out deliciously aromatic and nutritious. Various additives will help improve the taste of the soup base: roots, spices, vegetables. But bay leaves and a variety of ground peppers complement it especially well.

Broth cooked with a good piece of beef can be called universal. It works well as a base for a wide variety of soups. Most often, housewives choose it for preparing borscht and cabbage soup. It is worth adding a few pieces of beef fillet to these dishes or using ribs with a lot of meat on the surface.

A very budget-friendly dish would be pureed potato soup with beef broth. If you want to make it creamier, you should add processed cheese to the treat. Or pour 1/3 tbsp. heavy cream.

Beef broth is also good for the following soups:

  • sorrel;
  • any mushroom;
  • bean;
  • dietary with cauliflower and peas;
  • light with vermicelli and carrots.

How and how much to cook classic beef broth

To prepare the broth according to the classic recipe, take meat on the bones without fat. You can separately add a piece of fillet to the liquid.

Ingredients per kilo of ribs or other meat:

  • celery root, onion and leek, carrot - 170 - 200 g each;
  • bay leaf – 2 dry leaves;
  • filtered water – up to 4 l;
  • regular salt, peppercorns.

Preparation:

  1. There are many options for how to cook beef broth, but the classic one is the most popular among them. For it, the first step is to pour cold water over the meat and leave for 30 minutes.
  2. At this time, you need to coarsely chop all the vegetables and chop the celery into small cubes.
  3. Fry all the chopped vegetables in oil until softened.
  4. Pour fresh water over the meat. Bring to a boil, skim off the foam. Only then add the contents of the frying pan.
  5. You can add salt to the broth after the next boil.

Cook the soup base for about two hours over low heat with the lid tightly closed.

Soup base in a slow cooker

Such a “kitchen helper” will greatly facilitate the housewife’s task. Using a slow cooker, the cook does not have to monitor the broth. You can simply go about your business and wait for the appropriate signal.

Ingredients:

  • beef ribs - half a kilo;
  • carrots, parsley root, onion - 1 pc.;
  • bay leaf – 2 leaves;
  • salt, pepper, water.

Preparation:

  1. To cook beef broth according to this recipe, the first step is to thoroughly rinse the meat parts. There should be enough meat left on the ribs.
  2. Peel vegetables and roots and chop coarsely.
  3. Place the meat and ingredients from step two into a kitchen aid bowl.
  4. To fill with water. About 2 liters of liquid will be enough.
  5. Cook the broth in the mode intended for soup for 120 - 140 minutes.

After the designated time has passed, all that remains is to throw away the vegetables and cut the finished meat from the bones. If desired, the resulting broth can be strained.

Beef broth on the bone

In order to save money, it is permissible to cook the broth exclusively on the bone. As a result, any first dish based on it will turn out no less rich and tasty.

Ingredients for half a kilo of bones:

  • bulbs – 80 – 100 g;
  • butter – 30 – 40 g;
  • water, selected seasonings and regular medium-sized salt.

Preparation:

  1. To start cooking beef broth on the bones, you need to fry the meat component. To do this, heat the butter in a frying pan and fry the seeds in it.
  2. Transfer the contents of the skillet to the saucepan. To fill with water. Add the whole onion.
  3. After the liquid boils, carefully remove the foam from its surface, add salt and spices.
  4. Cook for about an hour over low heat, then strain the resulting broth.

It’s delicious to cook not only soups, but also aspic and all kinds of sauces.

Technology for clarifying beef broth

There are several ways to make the broth clear:

  1. Strain through several layers of gauze or the finest sieve. This method will allow you to remove foam, small pieces of bones and meat from the liquid.
  2. Lightening with protein. The raw egg should be divided into its components and the white should be thoroughly beaten with a large spoon of ice water. Pour the mixture into the broth on the stove and mix well. Let the broth simmer for 3 - 4 minutes, then strain it to remove any pieces of coagulated protein.
  3. Lightening with vegetables. Chop large raw carrots in half and dry in a frying pan without oil. Then add the vegetable pieces to the broth a few minutes before it is ready.
  4. If the housewife doesn’t have a sieve, eggs, or carrots on hand, it’s worth looking in the kitchen cabinet for a grain of rice - it can also be used to clarify beef broth. To do this, the cereal is tied in a linen bag and dropped into boiling broth for 6 - 7 minutes.

How to properly store beef broth

The main condition for proper storage of broth is cleanliness of the dishes. You can pour it into a glass jar or a suitable sized pan. The first three days, beef broth is considered freshly prepared. After boiling again, you can store it for the same amount of time. Of course, the liquid must be in the refrigerator all this time.

The optimal storage temperature is from 4 to 8 degrees.

If you freeze the broth, its “lifespan” will increase to six months. In this case, you will need to cool the freshly brewed soup base, pour it into a suitable container and place it in the freezer.

To make the broth tasty and clear, housewives advise:

  • Cook it over low heat until the liquid boils barely noticeable.
  • During the process, constantly remove the foam from the surface of the future soup base using a slotted spoon with small holes.
  • Do not use tap water, but filtered or mineral water without gas.

The quality of the meat used will definitely affect the result. Beef should be taken fresh, without large patches of fat and without veins.

Making beef broth is not a difficult task. Even a novice housewife will be able to cope with it. You just need to know the basic principles of its preparation and the secrets of experienced chefs.

The broth left after boiling beef contains many useful components and nutrients. For this reason, chefs actively use it as a base for preparing soups. If you don’t just put a piece of meat in water and boil it for a certain time, but take the process seriously, you can end up with an independent dish. It not only restores the strength of people who have suffered illness or surgery, but also strengthens the immunity of adults and children. At the same time, a properly cooked product is absorbed very quickly and does not overload the digestive system.

Important Features of Making Beef Broth

Before you cook traditional or unusual beef broth, it is worth familiarizing yourself with a number of points that many housewives simply do not pay attention to.

  • Despite the fact that when using bones the liquid turns out to be richer, it is almost impossible to achieve transparency with this approach.
  • Regardless of how long you plan to boil the meat, all films, pieces of fat and parts of tendons must be removed from it. These components also negatively affect the clarity of the product.

Tip: If you want to diversify your diet, then instead of the usual white broth, you should try boiling red broth. It is obtained by boiling not raw, but pre-fried meat in a frying pan. You can also get an unusual base for soups by boiling the main component with tomatoes or purple onions.

  • It is best to take filtered, drinking or settled water. You shouldn’t give up natural flavors either. Parsley and celery root, carrots, onions and parsley diversify the taste and smell of the liquid and the beef itself.
  • The product needs to be cooked for at least an hour. With some approaches, it takes up to 3-4 hours to prepare a delicious broth.
  • If you cook the product by adding a whole onion to it, it will acquire a pleasant golden hue.
  • In the process of creating a preparation or an independent dish, it is recommended to actively use dried herbs. Its aroma is fully revealed in such products, no matter how much the ingredients are processed.

Simple and original beef broth recipes

After all the rules have been studied, all that remains is to choose the appropriate recipe for preparing the aromatic preparation. There can be many variations of combining the main component with an additional one, here are just a few of them:

  • Classic beef broth. It can be consumed in its pure form, used for making soups, boiling dumplings. We will need 2 liters of water, 0.5 kg of meat, one onion, salt and a few peas of allspice. We wash the meat, inspect it and remove everything unnecessary. Place in clean cold water and put on fire. While the product is boiling, peel the onion and place it in a hot, but not yet boiling, liquid along with pepper and salt. After the liquid boils, remove the foam and close the container with a lid. You need to cook the mixture for at least 1.5-2 hours. No matter how much sediment forms in the composition, it is recommended to strain it through double gauze.

  • Preparation with the addition of mushrooms. In addition to the components listed in the previous recipe, we take 300 g of your favorite mushrooms. We also wash the meat, clean it from films, put it in cold water and put it on the fire. Before the liquid boils, add onion, salt, pepper and coarsely chopped or whole mushrooms. The mixture should be cooked for about 2 hours until the meat is soft. After this, we remove all auxiliary components.

  • Option with roasted vegetables. This is a fattier and richer version of the broth, which is usually consumed in its pure form. To prepare it, take 2 liters of water, 400 g of meat, 1 onion and carrot, half a bell pepper, salt and butter (as much as needed for frying vegetables). Wash the beef, place it in water and bring to a boil. At this time, we clean and cut the vegetables into cubes, and then fry them in butter. As soon as foam appears on the surface of the liquid, remove it, reduce the heat, add vegetables and salt. The mixture must be cooked until the meat is completely cooked, at least 1.5 hours.

You can experiment with the ingredients of the dish yourself. All types of herbs, different spices and seasonings are perfect for its preparation. The only thing you shouldn’t do is boil meat cut into small pieces (this approach destroys muscle fibers faster). If there is simply no other ingredient at hand, then the processing time should not be reduced, otherwise such a broth will cause digestive upset.

Broth is a liquid broth made from meat, fish or vegetables. I suggest making beef broth. It is white when the meat and root vegetables are not fried, yellow when the roots are fried, and red when the meat and root vegetables are fried. To prepare beef broth, we use beef on the bone.

Let's take the following products: beef on the bone, onions, carrots, water, bay leaves, allspice peas, dried green onions, salt.

Wash the beef well. Place in a suitable cooking pan. Pour water. Place on high heat. Bring to a boil. Immediately reduce the heat to the lowest setting. Collect the resulting foam. Cover with a lid and cook for about three hours. The water in the pan should slowly boil.

In the meantime, let's prepare the root vegetables. Of these, I only had onions and carrots. If possible, you can add parsley and celery root. Peel the carrots and cut them in half. Wash the onion, right in the peel, cut into two halves. Heat a dry frying pan. Place the vegetables cut side down and brown until golden brown.

After two hours of cooking, add fried root vegetables, bay leaves, allspice, and dried green onions. Cook for about another hour.

Beef broth is ready. Strain, season with salt, chopped herbs and serve. You can cook pasta, rice, and buckwheat with this broth. It will be very tasty.

Bon appetit!