You will need
- Meat on the bone
The classic rule set out in nearly all cookbooks, is that for a tasty broth the meat must be put into cold water, and one who wants to preserve the taste of the meat, lay it in already boiling liquid. And it is correct. Gradually heating the meat begins to give extracts and juices, this process will continue all the time while cooking the soup. Boiling the water will close the pores on the surface of the meat, all the juices will stay inside it, but delicious broth while you get.
But what can someone who would like to kill two birds with one stone. The answer to the question is obvious. Cooking need and so, and commercials. The main taste and the broth the broth give the bones, so the meat for the soup is usually taken on the bone. Separate it from the meat, rinse and place in a saucepan with cold water.
Try not to stray too far from the pan. Once on the surface of the broth starts to go grey foam, remove it immediately with a spoon. Some Housewives prefer to merge the first broth. If you are one of them, wait until boiling and immediately pour contents of the pan into the sink, not forgetting to take out the head of his bone.
Fill the bone with clean water,put the saucepan on the fire. If you simply removed the foam, skip the previous step.
By the way, even if you don't like fat, make sure to ask for soup meat with small streaks. Lean meat will remain a hard lump, how would you or cooked. No need to cut the meat, leave one large piece, dip it in the boiling liquid, reduce heat and cook for the next 1-3 hours. Cooking time depends on the variety of meat, from the age of the animal and many other factors.
Remember, it is better to cook long on low heat, quickly on strong. Ready the meat will be soft, fibers will easily separate from each other. Now, it can be cut into portions and arrange on plates. Or leave it in the soup. Saturate the taste of other ingredients, it tastes even better.
To cook meat quickly, use a pressure cooker
Advice 2 : How to boil beef for soup
For making flavored strong brothand beef need to choose the right cuts of meat. Soup is usually meat with bone and connective tissue. If used for cooking frozen meat, the broth will need to be lightened, otherwise it turns murky.
You will need
- beef with bone 1 kg
- water 3 liters
- onion 1 piece
- carrots 1 piece
- parsley root or celery 20 g
- salt to taste
- black pepper 10 grains
- Bay leaf 5 pieces
Fresh meat wash under the tap with cold water. Cut it into pieces. Arrange the meat in a saucepan and cover with cold water. Place the pot in a cool place for 30 minutes, to drain meat juices. Then place the pot on high heat and close lid.
Bring meat to a boil. With a slotted spoon, remove the resulting foam. When the foam disappear, cover the broth with a lid and make a slow fire. The broth should barely simmer. Periodically remove cover and remove with a slotted spoon beef fat from the surface. It can give the soup a bad taste. Removed fat put in the frying pan where you will fry the root vegetables for the broth.
Two hours after the start of cooking, add the sliced roots. If you need broth brown, then the onions and carrots pre-fry. Add salt, pepper and Bay leaf. Simmer beef broth for forty more minutes.
Remove cooked meat from pan, and drain the liquid through a fine sieve. If you want to get a clear broth, then lighten it. Cooled and strained broth put on the fire. Stir egg whites in the bowl, but not beat him. Pour into a saucepan and bring to a boil. Remove the foam and again strain through cheesecloth.Cooked beef can be added to the broth, and can be used as a separate dish.
The salt in the broth, add toward the end of cooking, otherwise the liquid will strongly foam. Increase loss of proteins from meat, and decrease the nutritional value of the broth.
Dried herbs add to broth 5 minutes before the end of cooking.