Bouillon is an excellent independent dish, and still an excellent base for other dishes. How and how much to cook beef broth, read below.
Beef broth - recipe
Ingredients:
- beef pulp - 1.5 kg;
- onion - 175 g;
- carrots - 195 g;
- parsley (root) - 95 g;
- celery - 115 g;
- laurel leaf - 1-2 pieces;
- salt.
Preparation
Put the meat in a saucepan and pour in water. Please note that it must be necessarily cold. On moderate fire, let it boil. The resulting foam is removed with a noise. Also, the edges of the pan are wiped off from the foam. We put in the broth peeled vegetables and roots. On minimum heat, cook the broth for 3 hours. In about an hour, carrots and onions can be extracted. Ready broth filter and use further as directed.
Beef broth on the bone
Ingredients:
- water - 2-2.5 liters;
- beef with bone - 590 g;
- onion - 145 g;
- carrots - 145 g;
- bay leaves - 2 pcs .;
- salt.
Preparation
Beef with a bone washed, veins and films cut. We put meat into the water in a whole piece. When cooking, foam will appear, we remove it necessarily. We add vegetables, spices. With a slight boil, cook the broth for at least 3 hours under a closed lid. Then we filter it, so that no small bone fragments remain.
How to cook transparent broth from beef in a multivariate?
Ingredients:
- water - 2 liters;
- beef pulp - 590 g;
- bay leaf - 1 piece;
- carrots - 130 g;
- pepper black peas - 5 pcs .;
- onions - 150 g;
- salt.
Preparation
My meat, cut into small pieces, we place them in a multi-cooked saucepan and pour in cold water. This is a prerequisite. Boiling water can not be poured, because in that case the protein will quickly curdle, and all the juices will remain inside the meat. And we need the meat to give maximum flavor to the broth. Then add the peeled vegetables, spices. We cook in the "Quenching" mode for 3 hours. At the very end of salting to taste.
How to cook a delicious brown beef broth?
Ingredients:
- Bones of beef with meat - 600 g;
- beef tail - 500 g;
- celery - 45 g;
- parsley root - 35 g;
- carrots - 1 piece;
- onion - 2 pcs.
Preparation
Beef bones and tail are washed, dried and baked to rouge in the oven. After that, put the bone, tail and pour in 3 liters of cold water into the pot. Cook the broth for about 6 hours. Foam and grease, formed during cooking, must be removed from the surface. One hour before the end of the cooking process, we add vegetables, roots and add salt to taste. Filter the resulting delicious, rich beef broth.