How long to cook beef broth. Transparent beef broth - a recipe for how to cook delicious meat broth

What soups is beef broth suitable for?

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.

Beef soup is often recommended for people to cook while on a diet. This applies to nutrition systems both for weight loss and for improving the health of the body.

How to cook beef

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How to Cook Beef Pares

Beef Pares is an all-time favorite Filipino street food, paired with garlic rice and sabau or broth. But from now on, there is no need to go out because you can prepare the best version of it.

How to cook beef

Compound:

1/2 pound beef brisket, sliced ​​1-1/2 inches thick 4 cups water 1/2 onion, chopped 1 piece star anise 1 teaspoon salt 1 tablespoon vegetable oil 1 teaspoon minced garlic 1/3 cup light soy sauce 2 tablespoons tablespoons sugar salt and pepper to taste 2 cups beef broth 2 tablespoons cornstarch 1/4 cup water Green onions (garnish)

Instructions:

Place the beef, chopped onion, star anise and water in the pan. Cover and let the mixture simmer until the beef is tender, about 1-1/2 to an hour. Add more water during this process if the liquid has dried out or if you want the dish to have more sauce.

Separate beef cubes from broth. Set aside the beef broth. Heat vegetable oil in a saucepan and fry the garlic until light brown. Add chopped onion and fry until it becomes translucent. Add cooked beef cubes. Mix well with onion and garlic.

Add soy sauce, beef broth, season with ground black pepper and a little salt. Let simmer for 5 minutes.

Dissolve the cornstarch in the water and slowly add to the beef mixture, stirring continuously until the sauce thickens.

Serve hot with steamed or fried rice. Enjoy!

You can also try our new recipe:

Coconut milkshake

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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.

How long should you cook meat for broth?

A strong broth from meat is obtained by gradually transferring extractive substances contained in bone and connective tissue into water. Meat and bone broth is cooked from an hour to two, depending on the type of meat and the size of the piece. When using a piece weighing up to a kilogram with a small amount of bones and tendons, the broth cooking time is 60-90 minutes. At the moment the liquid boils, it is necessary to remove the foam from the surface of the broth, otherwise the broth will be cloudy.

To clarify the broth, you can use raw whites - they are beaten with a small amount of water and poured into the boiling broth. After coagulating the egg mass, the liquid is filtered.

After the water boils and the foam is removed, reduce the heat and cook the broth at a low simmer. The fat that forms on the surface should also be skimmed off periodically - it gives the broth a greasy taste. This fat can be used to sauté vegetables for soup. Salt the broth shortly before the end of cooking. Seasonings for the broth improve the color and aroma of the dish - add an unpeeled onion, whole carrots and celery or parsley root, peppercorns and bay leaves to the pan. An hour after the start of cooking, the vegetables can be removed - they have already given up their color and aroma.

Rich meat broth is ready - what next?

The finished broth can be used immediately for cooking, making sauces or gravies. The cooled broth must be strained; it can be stored in the refrigerator or frozen for future use, poured into plastic containers. You can also use broths to make sauces

. Sauces made with broth are very tasty - bechamel, tomato, sour cream.

The remaining broth can be used for stewing vegetables, preparing aspic, in dishes such as risotto or satsivi. Or you can simply heat up the broth, season it with fresh herbs and serve with a boiled egg and pies - your family will rate this dish “excellent”!

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As statistics show, often even experienced housewives do not know how to cook broth correctly. Many people simply put a piece of meat in a pan, fill it with water, and then completely forget about everything while sitting in front of the computer. At best, they skim off the foam and wait for the meat to cook. It is not surprising that the meat ends up tasteless, under-salted, tough, and the broth is bland and odorless. How to cook broth? This question can be answered by looking at cookbooks. All serious, thorough books open their first pages with recipes for various broths.

Broths are the alpha and omega of cooking, without which it is impossible to prepare soups, sauces, clear jellies, jellied meats, risotto and many other dishes that make up the treasury of world cuisine.

Modern city dwellers are in a constant state of time pressure. Therefore, for many, there is a great temptation to buy ready-made cubes of chicken or beef broth, dilute them in water, throw in noodles - and the soup is ready. However, those who care about the contents of their own plate are unlikely to like this compromise. In fact, the question of how to cook the broth is not urgent. A few tricks and knowledge - and in the end the perfect broth is ready.

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.

Bone Broth for Healthy Joints

Everyone is well aware of the nutritional properties of chicken broth, which is given in case of illness to strengthen the body. However, bone broth has much greater value in the treatment of inflammatory processes. This has been known since ancient times, when bone broth was used as a basic remedy in the treatment of arthritis, autoimmune diseases, etc.

Strong bone broth was popular in many national cuisines, as evidenced by ancient cookbooks; healers prescribed it as a therapeutic food for the sick and weakened. Nowadays, it is actively used by supporters of the paleo movement, who consider it necessary to return to eating in the image of ancient man: meat, fish, eggs, vegetables, nuts and no processed foods.

What should bone broth be like?

Strong Bone Broth (BB) is simmered from bones for a very long time—36 hours—to allow the marrow and connective tissue contained in the bones to liquefy.

The quality of a good bone broth is easy to determine: when the broth cools, it hardens into a jelly due to the high content of natural gelatin in pork and beef legs and shanks. Boiling chicken legs and bones for a long time gives the same effect.

What determines the nutritional value and benefits of bone broth?

The unique properties of bone broth are due to the content of amino acids such as proline, glycine and glutamine, which serve as building materials for all proteins and are involved in the formation of neurotransmitters and a number of enzymes. Most of them are found in collagen, a connective tissue protein.

They are clearly in short supply in our normal diet, especially in low-fat, low-carbohydrate and vegetarian diets. These amino acids are especially in demand by the body during the development of inflammatory processes, general illness, lack of vitamins and microelements, taking medications, as well as during sports and pregnancy. And an ordinary person needs a considerable amount of these amino acids for everyday life. If they are deficient, there is a significant risk of developing immunodeficiency.

Bone broth is a rich source of these nutrients.

How Bone Broth Benefits Digestive Health

Due to dysfunction of the gastrointestinal tract (GIT), many health problems can arise, since the intestines contain about 70% of the immune cells that perform a protective function in our body. If this protective mechanism malfunctions, this leads to the development of various autoimmune diseases.

An underactive immune system can cause systemic inflammation, manifested as celiac disease, multiple sclerosis, lupus, rheumatoid arthritis, thyroid disease, and other autoimmune diseases.

Bone broth for such diseases can significantly relieve the patient's condition by improving the condition of the intestinal mucosa due to the high content of gelatin - a rich source of nutrients that helps strengthen and grow the thinnest villi that line the intestinal mucosa. This makes it possible to eliminate damage to the body's protective barrier in patients with celiac disease, inflammatory bowel disease, and with PIC - leaky intestinal syndrome.

Bone broth is also a source of glutamine , which plays an important role in maintaining a healthy intestinal lining. It helps activate the immune system and heal ulcers and erosions.

Glycine, which is also found in bone broth has valuable anti-inflammatory properties According to scientific research, it serves as a protection for the intestinal mucosa against bacterial infection.

Bone broth for joint pain

Bone broth helps reduce inflammation and joint pain associated with rheumatoid arthritis, an autoimmune disease. This is facilitated by the content of glucosamine, chondroitin sulfate and hyaluronic acid, which are involved in the formation of collagen, necessary for cartilage health.

Drink 2-3 cups of bone broth a day, and this will be a powerful impulse for healing the intestinal mucosa and reducing inflammation in the joints. Bone broth is not only extremely healthy, but also nutritious and inexpensive. If you drink it regularly, you can improve your overall well-being and improve your health.

How to Make Bone Broth

You will need:

• beef bones (soup, with bone marrow, joints) – 1.5 kg
• purified water – 4 l
• carrots – 1 pc.
• onion – 1 head
• celery – 1 stalk or carrot-sized piece of root
• apple cider vinegar – 2 tbsp. l. (can be replaced with lemon juice)
• sea ​​salt or Himalayan salt – 2 tsp.

How to cook:

• Rinse the bones thoroughly under running water.
• Place them in a spacious saucepan or large cauldron with thick walls, sprinkle with vinegar, add whole peeled vegetables, salt and cover with water.
• Bring to a boil, skim off the foam and turn the heat to low until the broth simmers slightly with the formation of small bubbles. Cook covered for 36 hours.
• Remove the finished broth from the stove and strain through a sieve; The contents of the pan can be discarded. You should end up with a little less than 3 liters of bone broth.
• The broth can be served either hot or cold.

Some Secrets to Making Bone Broth (BC)

• It is not necessary to cook the broth in one go; this can be done intermittently, as long as the total cooking time is 36 hours.
• To obtain nutritionally rich KB, it must be cooked for at least 8 hours and no more than 72. The heat must be very low. As the cooking time increases, its beneficial properties also increase.
• For the broth, you can use beef, lamb, fish bones, as well as poultry and game bones. You can even use the bones of poultry baked in the oven. The cooking time for poultry bones is 24 hours, and for fish bones - 8 hours.
• To make the CB more flavorful, it is recommended to first place the bones in the oven for 30-40 minutes, preheated to 170 °C.
• The CB will acquire a more piquant taste, and the stomach will immediately warm up if you add a little ginger root along with the peel 10 minutes before the end of cooking.
• To have more gelatin in the KB, you will need more joints (knees, etc.), and if the broth is made from chicken, you can add chicken feet.
• Apple cider vinegar or lemon juice play an important role in extracting nutrients from bones, so they should definitely be added.
• KB keeps well in the refrigerator for 5-7 days if poured into closed glass jars. You can even freeze it in portions in bags and then reheat it as needed.

Mistakes People Make When Making Bone Broth

• The broth does not harden well if there are not enough bones with cartilage and/or joints in it.
• The same thing happens with vigorous boiling: due to too high a temperature, collagen is destroyed. However, this broth has good nutritional properties, it is rich in the amino acids glycine and proline, as well as minerals.

• By removing fat during the cooking process, you also remove healthy proteins that are released from the bones.

How to Use Bone Broth

• Bone broth is useful as a general strengthening, soothing and restorative remedy, especially in the autumn-winter period. It can be drunk both morning and evening, and for people with autoimmune diseases and intestinal flora imbalance, it is recommended to include it in the daily diet.
• Bone broth can be added to lean soups, stewed vegetables, and meat dishes; and at the end of cooking, remove the fat that has formed on the surface and also use it for cooking scrambled eggs, vegetables or meat.
• The anti-inflammatory properties of the broth help reduce joint pain and prevent bone loss due to osteoporosis.

• Two important amino acids contained in KB, proline and glycine, are extremely useful: glycine - for detoxifying the body and the synthesis of collagen necessary for healing wounds and fractures, as well as the synthesis of an important antioxidant - glutathione, which helps restore muscle tissue and regulate the secretion of growth hormone, and proline to strengthen and build cellular structures. They also strengthen the immune and nervous systems.

• Collagen, in addition to healing the intestinal mucosa and strengthening connective tissue in joints, tendons, ligaments, cartilage and bones, also helps reduce the appearance of cellulite, healthy nails and hair, improve skin elasticity, maintain its smoothness and reduce wrinkles.

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.

Cooking steps

The best choice for making broth is a boneless shank. Before cooking, rinse it thoroughly in warm running water. Then you need to lower the shank into a deep pan, fill it with three liters of water and put the pan on high heat.

To make the broth more appetizing and aromatic, we will add vegetables to it.

So, we peel the carrots, wash them thoroughly, and then cut them lengthwise into two halves. Then let's start processing the leeks. It must be thoroughly washed and cut into large pieces. Also at this stage we will also deal with the onion. It should be peeled from the top peel, its roots cut off and cloves stuck into it (see photo below).

As soon as our broth comes to a boil, the heat needs to be reduced. Throughout the entire process of cooking meat, you need to skim off any foam that will form.

When the foam stops forming when cooking the beef, this will be a signal to add vegetables to the pan. You need to cook them together with meat for at least one hour.

At the moment when the vegetables become completely soft, they will need to be removed from the pan. You will also need to remove spices from the pan. Then we continue to cook the beef for another forty minutes, until the meat is completely cooked.

When the beef broth is ready, you will need to strain it. We also recommend removing excess fat. To do this, the broth will need to be cooled and all fat removed from the surface.

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.

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 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 for a grain of rice in the kitchen cabinet - 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 make broth clear

1. Remove all bones, meat and roots from the liquid, strain the broth through a fine sieve.
2. To clarify 2 liters of broth, you need to take the white of 1 egg.
3. Whisk the egg white thoroughly and pour in a thin stream, stirring constantly, into the slightly cooled broth. Return the pan to the heat and, continuing to stir, allow the contents to boil.
4. In 5 minutes of boiling, the protein will curdle and collect all the meat suspension. Turn off the heat and let the pan sit for 15-20 minutes to allow all the flakes to settle to the bottom. Carefully strain the broth again and enjoy the amber beauty!

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For one 3 l. pots we need:

• chicken meat (any part of it)
• onion 1 head;
• 2 medium carrots;
• salt (1 level tablespoon);
• greens (any);
• quail eggs 1 pc. on a plate

Chicken broth – light and clear

When it comes to chicken broth, I immediately remember my grandmother’s, giving it during illness or a cold. Indeed, the properties of chicken broth are amazing in terms of its restorative and beneficial effects on the body. It is very difficult for a sick person to digest solid food, and it is necessary to maintain strength, so there is nothing better than drinking a cup of chicken broth. Women who want to stay slim, but at the same time limit their consumption of meat, can introduce such an excellent source of strength and benefit into their diet. Many people still don’t know how to get absolutely pure and light chicken broth. But we will tell you this secret, as you already understood from the title of the article. Below is an example of a recipe that allows you to achieve ideal purity and transparency of the broth.

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.

Important Cooking Tips

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.

Cooking step by step:

• Soak the meat and bones for an hour in cold water.
• Rinse in warm water, put in a saucepan, add cold water (a few cm above the meat level, about 2.5 liters).
• Place on fire and bring to a boil.

• Before boiling and at the beginning of boiling, carefully remove foam and fat from the surface with a spoon.
• Reduce heat, add salt and cook for about 1 hour with the lid off.
• Meanwhile, prepare the vegetables: peel them, wash them, chop them coarsely.
• After an hour from the start of the boil, add the carrots, parsley root, leek, celery root, garlic, parsley sprigs, bay leaf, peppercorns and mushrooms (if using).

• Boil over low heat for about 30 minutes.
• If necessary, season with fresh ground pepper and additional salt.
• Turn off the heat, cool to room temperature, and place in the refrigerator overnight.
• The next morning, remove the meat (use it separately), strain the rest through a sieve, separating vegetables, spices and congealed fat.
• Pour the pure broth into jars and refrigerate until use.

Note

Meat and vegetables (mushrooms as well) from the broth can be used to make pies or meatballs. Just grind the meat with boiled vegetables and fried onions, season with salt and pepper. You can also add fried and ground mushrooms. To bind the minced meat, add a couple of tablespoons of semolina and an egg. Steam the meatballs for 5-6 minutes, serve as an addition to the broth along with finely chopped herbs.