Beef Broth

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 20)

Ingredients

Instructions

Meat broth that tastes good is obtained when brewed (blanched) beef bones and little ripe, washed beef are placed on top with cold water. The quality of the broth is determined by the amount of natural ingredients used.
Blanching and washing remove impurities that stick to bones and meat. These processes promote the taste and prevent the broth from becoming cloudy (milky).
Cold exposure slowly leaches bones and meat; the result is a purer broth than if it is prepared in troubled, boiling water. The meat protein that has passed into the broth begins to curdle at 70 ° C and is deposited on the surface as a foam when it boils. This is to be removed thoroughly with a slotted spoon. The broth must continue to cook slowly. Add salt.
Fatty substances escape from meat and bones during boiling and also penetrate to the surface. Since the broth is in constant circulation, you have to degrease it more often by skimming it off; because fat that boils down in the broth also becomes cloudy.
Due to the different nature of the meat, it is not possible to determine the exact cooking time for these. Pieces of 1 kg take about 1.5 hours, so it should be checked by piercing with a fork. If the meat is soft, it is removed from the broth and covered with a damp cloth so that it does not get dry and dark on the outside. Beef bones, on the other hand, only gave off their taste to the broth after about four hours of cooking.
Halve the onion, place the cut surface on the stove and brown. The effect of the heat turns the starch into color-giving roasted substances.
One hour before the end of the cooking time, the cleaned vegetables are bundled and placed in the broth. Also add the parsley root and garlic and the browned onions. While the added vegetables are cooked, their flavors are transferred to the broth. If the vegetables are cooked for longer, the desired aromatic substances evaporate. The light yellow color of a good broth is due to the raw materials used, whereby the browned onion supports this color. When the cooking time is over, the vegetable bundle is removed and the finished stock is passed through a cloth.
Meat and vegetables have other uses, e.g. for salads or as an insert for soup pots.

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