On white and yellow broth, it would seem you can stop.
But without familiarity with the red meat broth, the picture of beef broths will not be complete.
And since the conversation started about these two broths, then you can not do without a story about the meat guy.
Red meat broth much richer in taste and aroma than yellow or white broths.
The culinary method of pre-seasoning allows you to pull the maximum amount of flavor and aroma from meat, bones and vegetables.
Red broth is a great base for filling soups as well as clear ones.
Red meat broth for clear soup
What you need:
- 1.5 kg of meat (tail, neck, hip, fender), better with a bone.
- 2.7 water
- 400 g of roots (carrot, celery, parsley root, leek)
- 1 bulb onion
- salt to taste
What to do:
Cooking pot broth should be taken with thick walls or even with a thick bottom.
Meat must be chopped into pieces along with the bones.
Medium cut roots and onions.
Prepare products for subsequent cooking in two ways.
Method one. Preheat the oven to 250-260 degrees. Meat folded on a baking sheet and send in the oven for 12-15 minutes, occasionally turning the spatula over.
Then add the roots and onions and bake for another 10 minutes until brown crust on the meat.
The second way.
At the bottom of the pan splash 3-4 tablespoons of cold water and put all the prepared products. Cover tightly with a lid and put on a small fire.
Meat and roots will be roasted, so they need to be stirred often enough and ensure that they are not burnt.
If necessary, add some more water.
Prepared foods put in a pan, pour the right amount of cold water and put on high heat. Foam after boiling is formed much less than that of yellow and white broths, but it must also be carefully removed with a spoon.
Reduce the heat to a minimum — to the bubbles rising lazily from the bottom — and cook for 2.5-3 hours. Do not cover the lid tightly!
The most unpleasant thing that happens when boiling with the lid closed is droplets of condensate dripping from the lid back into the broth, which spoils its taste.
An hour before readiness to salt.
Bouillon, prepared in this way is often muddy, so for a clear soup it needs to be clarified with the help of a meat pull.
What you need: meat for clarification is taken at the rate of 1/5 of the total amount of meat products. For every 200 grams of meat, 1 protein and 230 ml of cold water are needed.
Meat should not be fat.
What to do: meat should be skipped twice in a meat grinder or finely chopped with a knife, add 3 proteins, 700 ml of cold water, mix until smooth mash and refrigerate.
From finished broth remove meat and vegetables.
Pour 5-6 tablespoons of hot broth into the dressing, mix and quickly pour into the broth.
Stir, cover loosely and put on a very slow fire for 30 minutes.
The cooked fatty coat will curl in a dense thick layer on the surface of the broth.
Carefully remove the resulting mass, and bouillon strain, trying not to shake up — take portions of the ladle.
That completed the whole process of clarification, the broth should be absolutely transparent, saturated and fragrant.