Beef broth may be needed to make various soups, sauces, hot and cold snacks. The organoleptic qualities of the main course depend on how tasty it is. Beef broth can be served separately, you only need to supplement it with croutons or pies. Every cook is able to cook it, and if the hostess is just beginning to master the culinary art, it is worth starting with boiling beef broth.
Cooking Features
The knowledge of several subtleties of cooking beef broth will help to cope with the task even for an inexperienced hostess.
- The broth turned out to be tastier, if you cook it not on tap water, but on filtered and softened. Some use non-carbonated mineral water for boiling broth.
- The quality of the meat will certainly affect the taste of the broth. Choose fresh, without veins and fat, which make the broth cloudy.
- There is no consensus among cooks regarding the use of meat with or without bones for boiling broth. People who prefer rich broth with a pronounced meat flavor prefer meat on bone. Gourmets, for whom the appearance of the dish is important, prefer broth made from pulp, as the bones make it dull. Nutritionists support those who oppose the use of bones, and not at all for aesthetic reasons: metal bones accumulate in the bones, which, when cooked, end up in water and enter the body with broth.
- Beef broth is subdivided into red and white. Red is made from roasted meat, sometimes with the addition of red onions, tomatoes, which emphasize its color. For white broth, meat is not fried. To give it a light golden hue in the pot put the whole unpeeled onion. To make the broth tastier and more aromatic, they add carrots, celery and other roots to it.
- White roots can be roasted before adding to the broth, then they will not darken during cooking.
- Beef broth is filtered after cooking, even if it is boiled from the pulp alone.
- So that the broth does not dim, it is necessary to remove the foam that has protruded on the surface when boiling. Cook it on low heat without closing the lid to the end - if it boils violently, it will become cloudy.
- Broth will be tastier if meat is laid in cold water. Salt broth is recommended when boiling water, then it will turn out to be rich. However, in this case there is a risk of salting the dish, as in the process of long-term boiling some of the water will boil out. Therefore, adding salt when boiling water, you need to follow the measure.
- Do not leave the broth to cool with the spices with which it was prepared, otherwise they will give it a bitter taste.
- The cooking time for beef broth depends on which piece of meat was used for it, usually it is 1, 5-2, 5 hours. If the broth is prepared from the same bones, cooking time can be reduced by one and a half times.
Beef broth can be prepared according to several recipes. Cooking technology depends on the selected dish option.
A simple recipe for beef broth
Composition:
- beef pulp - 0, 5 kg;
- water - 2 l;
- onions - 70-120 g;
- bay leaf - 2 pcs .;
- black pepper peas - 3 pcs .;
- allspice - 3 pcs .;
- salt - to taste.
Method of preparation:
- Wash the meat, cut off the film, veins, pieces of fat.
- Put the beef pulp in a saucepan, cover with cold water.
- Set the pan on medium heat.
- When water boils and foam comes out on the surface, remove it with a slotted spoon.
- Turn down the fire.
- Wash the bow. Without cutting and peeling, put in a pan where the meat is cooked.
- Add salt and spices.
- Cover the pot with a lid, leaving a large gap.
- Boil 1, 5 hours.
- Take the meat and onion out of the pan. Throw away the bow.
- Broth strain.
This is the simplest beef broth recipe that can be used to make soups and various dishes. It can be called diet. As a standalone dish, such broth is rarely served, as for this it is not rich and fragrant enough.
Classic beef broth recipe
Composition:
- beef on the bone - 0, 8-1, 2 kg;
- onions - 0, 2 kg;
- celery root - 0, 2 kg;
- carrots - 0, 2 kg;
- leek - 0, 2 kg;
- vegetable oil - 20 ml;
- bay leaf - 2 pcs .;
- black pepper peas - 10 pcs .;
- water - 3, 5-4 l;
- salt - to taste.
Method of preparation:
- Wash the beef by cutting off the fat and removing the film. Put in a saucepan, cover with cold water, leave for half an hour.
- Peel carrots, wash, dry with a napkin. Cut each carrot in half lengthwise. If the vegetables are very large, you can cut into 3-4 pieces.
- Remove bulb from bulb onion. Bulbs cut into 2-4 pieces.
- Leek wash, blot with a napkin, cut into pieces of 3-4 cm.
- Peel the celery, cut into small cubes.
- Lubricate the pan with oil. Put on it pieces of carrots and onions. Fry them for 2-3 minutes. Remove from pan.
- Add some butter to the pan, fry celery and leek for 2-3 minutes.
- Rinse the meat, cover it with clean water, put it on fire.
- When the water boils, remove the foam, reduce the heat and put the fried vegetables and roots in the pan.
- After the next boil, add the spices and add some salt to the broth.
- Cook for 2 hours on low heat, lightly covering the pan with a lid.
It remains to remove the meat and strain the broth. How to deal with vegetables, decide for yourself. Someone throws them away, someone eats. Broth, brewed according to this recipe, is considered light.
Fried beef broth
Composition:
- beef pulp - 0, 5 kg;
- red onion - 100 g;
- celery root - 100 g;
- butter - 80 g;
- water - 2 l;
- salt, spices - to taste.
Method of preparation:
- Onions, peeled, cut into large rings.
- Peel the celery, cut into slices.
- In a pan, melt half the butter, fry the onion and celery in it for 5 minutes, transfer it to a saucepan designed for boiling the broth.
- Wash the meat, dry it with a napkin, cut it into large pieces (like on shish kebab).
- Fry the meat for 10 minutes in the remaining oil. Put to the vegetables.
- Fill the vegetables and meat with water, bring it to a boil.
- Remove the foam, reduce heat, add some salt and add spices.
- Cook for at least an hour, without covering with a lid.
The broth brewed according to this recipe has an appetizing brown hue. It belongs to the category of red broth.
Beef Bone Broth
Composition:
- beef bones - 0, 5 kg;
- onions - 100 g;
- butter - 40 g;
- water - 2, 5 l;
- salt, spices - to taste.
Method of preparation:
- Fry the bones in butter, cover with water.
- Put the whole onion.
- Place the pan on the stove. After boiling remove the foam, add spices and salt.
- Cook for an hour on low heat.
- Strain the broth twice.
Broth boiled from beef bones turns out fragrant and rich, but not too useful. It is rarely used for making soups, more often it serves as a basis for sauces or aspic from beef.
Cooking beef broth is a simple task, and the novice hostess can handle it. The main thing - to know the general principles of cooking and have on hand the appropriate recipes.
