Meat Broth
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Basic recipe for beef broth, suitable as a base for many soups, sauces and other dishes.
Ingredients:
Procedure:
1. Pour cold water over the meat, add pepper, allspice, whole peeled onion, salt and bring quickly to a boil, once the soup starts to bubble, reduce the heat to low, cover the pot with a lid and simmer slowly for about 2-3 hours, or longer until the meat is completely tender
2. Add the cleaned and diced root Vegetable Recipes to the broth and cook for another 30 minutes, adding cold water to the original amount as needed during cooking (cold water cleanses the broth)
3. Strain the broth and let it stand, after partial cooling, skim off the fat deposited on the surface with a spoon, then use it according to the respective recipes.
Recommendation:
The meat can be used as an insert in soups, or serve it as a side dish, for example, with steamed Vegetable Recipes. If you want the broth to be completely clear, add 1-2 egg whites to the lukewarm broth, whisk them with a whisk and heat. When the egg whites have curdled, set the broth aside and after about 30 minutes, skim off the foam and strain the broth. A thick and tasty broth is made by placing the meat or bones in cold water, not hot. Slowly heating the meat or bones will leach out the substances that give the soup its nutritional value, flavour and aroma.
