Beef broth: how to cook from beef tongue, bones, heart, shank, ribs? How much beef broth is cooked, when to salt, how to clarify, how long to store in the refrigerator? beef broth

Servings: 6
Cooking time: 2 hours

Recipe Description

Beef broth is an indispensable thing in the kitchen. It is very good when there is a little broth cooked in advance. It can be used as a basis for cooking, borscht, for vegetable stew, for gravy for meatballs - but you never know what a good rich beef broth is useful for.

The main thing for a good broth is the right choice of meat. Need beef on the bone, for example, brisket, front drumstick, beef tail. But, of course, in addition to the seeds, you need a good piece of pulp. If you want a rich, thick broth - buy a small "sugar" bone - this is a tubular bone with bone marrow.

And one more important point. As one French chef said, the broth is made from roots. I try to have at least three of these very roots: carrots, celery, parsley root. Well, onions, of course.

A special chic is to add some dried forest mushrooms to the beef broth - for flavor. Well, and of course, different spices. So let's get started.

To prepare a delicious beef broth, you need:

1 kg of beef with bone;
1 teaspoon of salt;
1 carrot;
1 parsley root;
1 small leek (or turnip)
a piece of celery root (or 2-3 stalks);
2 sprigs of parsley;
1 clove of garlic;
2 bay leaves;
3 seeds of cloves;
6 black peppercorns;
3 dried mushrooms (optional)

Cooking step by step:

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

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

Boil over low heat for about 30 minutes.
If necessary, season with freshly ground pepper and, additionally, salt.
Turn off the heat, cool to room temperature, refrigerate overnight.
In the morning, remove the meat (use it separately), strain the rest through a sieve, separating vegetables, spices and frozen fat.
Pour pure broth into jars and refrigerate until use.

Note

Meat and vegetables (mushrooms also) from the broth can be used to make pies or meatballs. It is enough to 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. Boil meatballs for a couple of 5-6 minutes, serve as an addition to the broth along with finely chopped greens.

Video recipe

“What could be tastier, healthier, and more nutritious than a cup of well-prepared broth and a piece of roast or boiled beef? Nothing. This is the foundation on which a generation of healthy citizens is being built. It is the cornerstone of a person's life at whatever age and whatever gender he belongs to. A one-year-old child and a decrepit old man will draw strength and vigor from them.”

(“Exemplary cuisine and a practical school of housekeeping with many recipes. 1910 Moscow”). Written without the letter Yat by Anna Nechaeva

Yes, yes, I have this very “Exemplary Kitchen”. And I cook from time to time. And it also contains a recipe for the first Olivier salad, but now it’s not about him.

This is a real amazing beef broth. Consomme, i.e. “clarified broth” and “Already in modern cuisine, consommé has been transformed into a strong and heavily salted broth with a pie.” I counted proportions and pounds. Even in this book, detailed instructions are given on how to clarify this very broth. Absolutely nothing to worry about, this process will be below in detailed photos.

In the recipe, products are given for one person, I will give the amount for two people. Cooked in a 3 liter pot.

So, for 2 people you will need:

500-600 g of beef bones with meat (it is better to take separate bones and a piece of meat without a bone or separate the meat from the bone and cut into large pieces)
2 eggs
1 carrot (any size, but not very large)
1 onion (any size, but not huge)
2-3 cloves
small parsley root
water (see quantity below)

To get started, here's a photo of the broth page:

We put the bones and meat in a saucepan, fill it with water so that it covers the meat and bones, cover with a lid and put on low heat. Boil until the meat is cooked Don't forget to periodically skim off the foam!

When the meat is very well cooked (according to the book it is ready if it can be easily plucked into fibers with your fingers), take it out of the pan. It took me 2 hours to cook the meat.

We clean carrots, parsley root and onions. If the carrots and parsley root are long, cut into 2-3 parts. We stick cloves into the onion:

We put in the broth, from which the boiled meat, carrots, onions and parsley root were taken out. We also cook on low heat under a lid until the carrots and parsley root are soft:

When the roots are cooked, we filter the broth through a fine sieve, you can add a couple of layers of gauze (carrots and onions can then be added to the soup based on this broth):

The strained broth turned out like this:

Now you need to cool the broth to the temperature of fresh milk.(during this time I managed to take a bath)

When the broth has cooled down, mix half a glass of broth with 2 eggs, do not beat, but stir with a whisk or fork:

Next, put the pan with the broth on the stove over medium heat, add the stirred eggs. Constantly stirring(not energetically, but smooth and slow) bring to a boil. This process is interesting and is further presented with detailed photographs:

When the broth begins to boil, the protein will coagulate along with these gray suspensions.

When the broth boils, let it boil for a minute:

Strain the broth through a sieve:

It turned out a beautiful and fragrant, yellow broth. Salt it to taste:

This broth can be eaten with pies. We used it with mushroom pies:

You can also add chopped greens:

You can warm it with pieces of meat, then cut them into small pieces:

And if you also add a boiled egg ... mmm ...

With such a broth, a dank autumn is not terrible for you:

Enjoy your meal!

The basis of almost every first course, and not only, 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.

Choosing products

The correct beef broth is usually prepared from meat on the bone. This is the best combination, thanks to which the dish will turn out rich and very tasty. But, however, you should not use too many bones. Otherwise, the broth will be very sticky. A good fat is obtained from the articular tubular bones.

In order to make the beef broth on the bone tender, it is better to use the meat of young animals. The ideal option is veal. It does not take as long to cook as old beef. In the process of cooking, it is necessary to remove the resulting foam (after boiling). It is also recommended not to allow a rapid boil so that the broth is transparent.

White meat broth

How to cook beef broth? Let's take 750 grams of bones and 250 grams of meat. The proportions are calculated for one liter of rich broth. For flavor, add 50 grams of onion, carrot and parsley root. It should be remembered that the bones are always laid out in cold water. Only then will they give away all their juices and flavors. Initially, we put them in a saucepan and put it on fire. We cut the meat into large pieces and add them 2 hours before the dish is ready. The saturation of the broth depends on the amount of water. We add salt only after laying the meat, that is, when the liquid boils for the second time.

Roots and vegetables must be laid out one hour before the end of cooking. When the water in the pan boils, it is necessary to remove the resulting foam and reduce the heat. The liquid in the pot should barely boil. Only then will you get a clear beef broth. But if this moment was missed, then at the end of cooking, strain the resulting broth. Also, to clarify the broth, beaten egg whites or a little vinegar are added at the end. The formed flakes are removed. It makes delicious beef broth. How long to cook this dish? Approximate time is 3-4 hours. If you reduce it, you get a not very rich broth. But you should not exceed these norms - the taste of the dish may deteriorate.

Pull to improve taste

To give the broth a richer taste, you can add a pull. It is made from minced meat and whipped proteins. We pass beef meat through a meat grinder, fill it with cold water and put it in a cold place. For one kilogram of meat you will need 1.5-2 liters of water. After 2 hours, add salt and whipped proteins to the meat mixture. Mix thoroughly, pour in a little broth and introduce the mixture into the main part of the dish. The guy, getting into the beef broth, coagulates and collects all the turbid substances. Bring the broth to a boil and remove the foam. Cook for about 1.5 hours, and at the end we filter the resulting broth.

Brown beef broth

For many, the appearance of the resulting dish plays a significant role. Rich brown beef broth is a classic option. For cooking, you need to take 150 grams of meat, 500 grams of bones, 50 grams of celery, 40 grams of parsley roots, two onions and one medium carrot. Meat can be partially replaced with beef tails. Pre-bake the bones and tails in the oven until they turn brown. Shortly before the end of frying, add the roots and onions to them.

Stir all the ingredients from time to time so that they bake evenly. Put the bones in a saucepan and fill them with cold water. For one kilogram of soup set, you need from 2 to 3.5 liters of water. Cook the beef broth for about 5-6 hours. In the process, we remove the foam and fat. Salt the dish an hour before the end of cooking and add the roots and vegetables. After cooking, we filter the broth through several layers of cheesecloth or a fine sieve. The result is a rich, dark brown strong meat broth.

Concentrated broth

To get a concentrated product, you need to reduce the amount of water. For one kilogram of bones, one liter of water is required. It is also prepared from an already prepared product. To do this, pour the meat broth into a saucepan or boiler and boil it for a very long time.

Approximately one eighth or one tenth of the original volume remains. So, from one liter of the original product, about 100-125 milliliters of concentrated broth is obtained. The resulting liquid is cooled, and it turns into jelly. Then it is used as needed.

Beef broth in a slow cooker

To facilitate the work of the hostess, a lot of kitchen appliances have been invented. A multicooker allows you to cook many dishes without spending much time. How to cook beef broth in a slow cooker? To do this, we take boneless meat so that the broth does not turn out cloudy. It will take about 500 grams of beef, 2 liters of water, a few peppercorns, bay leaves, onions (1 head) and salt. For flavor, you can add parsley roots, celery and carrots. This will only improve the taste of the dish. We wash the meat under running water and cut into large pieces. We put them in the multicooker bowl. We add cold water. Many recommend using an already heated liquid, but this is not necessary, even undesirable. If you put the meat in boiling water, then the protein coagulates, and all the juices remain inside the piece. We also need the broth to be saturated. Then we put all the roots, spices (salt, pepper), onion and bay leaf. We set the extinguishing mode for 2-3 hours. At the end of cooking, strain the broth. Serve it with croutons and herbs. When serving this dish, you can put the meat on a separate plate or serve with broth.

Conclusion

Beef broth is an excellent base for cooking various dishes. It is also used as an independent food. In this case, be sure to add roots, vegetables and spices during the cooking process. Beef broth is a dietary dish. It is used in some diets and to recuperate after illness. So be sure to include it in your diet.

Step 1: Prepare the beef.

For the preparation of beef broth, you can use both pure meat and meat on the gostochkas. It all depends on where the broth will be used later. If for soup - then it is better to cook the broth on the bones (ribs), then it will turn out to be thicker and richer, and if you need to get a less fatty broth, for example, for children - then give preference to more meaty parts. In any case, we wash the beef under cold running water, and if the piece is too large, put the meat on a cutting board and chop into several pieces with a wide knife. We clean from fat, hymen and tendons. Then transfer the beef to a large bowl.

Step 2: Clean the vegetables.

We remove the husk from the onion, wash it under running water and put it (whole) in a pan with beef.

We wash the carrots under running water, peel with a knife and cut off the wide green part. Then transfer to a bowl.

We wash the tomatoes under running water, cut them in half and also transfer them to the meat and vegetables.

We wash the stalk of celery under running water and put it in a saucepan.

Step 3: Cook the meat broth.

Pour vegetables and meat with clean water and put on the stove over medium heat. When the liquid boils, reduce the heat, cover the pan with a lid and cook until fully cooked for 2.5 - 3 hours.

In the first hour, foam will form abundantly on the surface of the broth, it must be removed with a tablespoon or slotted spoon.

At the end of cooking, add salt to taste, throw out the vegetables, and put the meat on a plate. Let the broth cool down to room temperature.

Step 4: Serve the correct beef broth.

When the beef broth has cooled completely, a film of fat will form on the surface. It will need to be removed with a slotted spoon, and the broth itself should be filtered through cheesecloth or linen.

Then pour into jars, close tightly and put in the refrigerator. Use as needed.

Enjoy your meal!

To prepare the broth, you can use different roots and herbs, such as parsnips, dill or parsley. Although it is not necessary to add them at all, this is a matter of taste.

To get a perfectly clean broth, after cooling it must be removed in the refrigerator for 6 to 8 hours. Then remove the accumulated fat on the surface and strain through cheesecloth.

Beef broth can be stored in the refrigerator for up to 7 days. But to extend the shelf life, you need to pour the broth into ice molds and put it in the freezer.

Beef broth is a light meat broth used for dietary nutrition, digestive system disorders, for making soups, vegetable stews, sauces, gravies. It contains a small amount of proteins and nutrients, so it is often served on the table with fillers (other products) to increase the calorie content.

How to cook beef broth at home correctly? The answer is simple, cooking beef broth is a simple matter. It is enough to follow simple rules and know the culinary tricks, which I will discuss in the article.

Homemade broth cooked on fresh beef meat is healthy and tasty. It cannot be compared with food industry products - instant preparations in the form of bouillon cubes. The latter is not recommended.

How and how much to cook beef broth and beef bones

There are a great many technologies for preparing broth, each housewife has her own recipe for preparing a rich and tasty broth, honed to perfection for specialties. But there is a general rule. For a quality product, two ingredients are needed - good meat and clean (filtered) water.

Parts of selected meat (for example, a young calf) are an excellent option for a tender dietary broth with sufficient protein content. A more fragrant and fatty broth is obtained when using beef on the bone, which is also suitable for making shurpa.

The average cooking time of the broth is 3-4 hours. Depends on the size of the pieces of beef, the thickness of the walls of the pan, the temperature set on the stove.
The optimal proportions of water are 1:3 and 1:4. In the second case, the broth will turn out to be light, with a less pronounced taste.
Broth on beef vertebral bones is difficult to make transparent. More often it turns out to be cloudy, so it is better to use it not for soup, but in the preparation of sauces.
Fresh dill and parsley are a good addition to the first course based on broth.
For 1 liter of water you need half a tablespoon of salt.
Many housewives argue about the time to add salt. Putting at the beginning - get the risk of boil-off and lack of water volume, throw at the end - do not “pull out” the aroma from the meat and additional ingredients (vegetables), making the dish taste more insipid.

Proceed as follows: throw a pinch at the beginning of cooking, finally salt at the end.

Classic beef broth recipe

Ingredients:

Water - 4 liters.,
Meat on the bone - 600 g.,
Onion - 1 piece,
Turnip - 1 piece,
Carrots - 150 g.,
Coarse salt - 2 large spoons,
Garlic - 1 piece,
Black pepper - 6 peas,
Ground allspice - 10 g.,
Bay leaf - 2 things,
Cloves, celery, parsley - to taste.

Cooking:

I put the beef in the pot. I pour 1 liter of water. I turn on the stove and bring it to a boil. I set the power to medium.
The first broth is cloudy, with a lot of foam. I drain after 5 minutes of boiling the broth.
I wash the meat on the bone with water several times. I get rid of the foam and turbidity in the pan. I pour 3 liters of cold clean water. I throw pre-washed vegetables (whole), parsley, cloves, celery and spices. I leave the salt for later. I bring it to a boil. I lower the cooking temperature and leave for 60-90 minutes.
I filter the fragrant broth through clean gauze. I add salt to taste.
The decoction is concentrated. For soups can be diluted with water. I use boiled meat as a base for a salad or appetizer.

Video recipe

How to make beef broth in a slow cooker

A slow cooker is a useful kitchen appliance that will always help out the hostess, help in preparing the broth without removing the foam ( not every model) and adding water when boiling.

Ingredients:

Beef on the bone - 600 g.,
Water - 1.8 l.,
Onion - 1 piece,
Carrots - 1 piece,
Bay leaf - 2 things,
Pepper, salt - to taste.

Cooking:

I take beef on the bone. So the broth will turn out richer. I rinse thoroughly with water, send it to the slow cooker.
I clean the vegetables, cut the onion into large pieces, carrots - in circles. I pour it into the multicooker.
I pour water, season with spices, a little salt. I select the "Extinguishing" mode. I set the timer to 2.5 hours.
When draining the broth, I use a sieve. Ready broth salt to taste.

How to make beef broth clear? 6 main rules

I carefully prepare the ingredients. I wash meat and vegetables. It is better to cook the beef whole or cut it into very large pieces so that it is given away gradually.
I use cold water. Putting the meat immediately in boiling water (to save time) is not recommended if you are interested in a rich, transparent and aromatic broth.
I remove the foam as it appears. You can use a tablespoon, but it is better to work with a slotted spoon. Don't let the foam sink to the bottom of the pot. This will spoil the taste of the finished broth.
To give a golden color, a small amount of onion peel or a whole onion (unpeeled) will help.
Seething and strong boiling are enemies of tasty and rich broth. I cook on a slow, maximum - medium heat.
A sieve and multilayer gauze are perfect for straining. In extreme cases, I use a wet linen napkin.

Helpful Hints

Bouillon clarification. little trick

To lighten the broth, use a brace of eggshells and whites. Both ingredients are effective absorbents, soaking up small parts of the turbidity and cleansing the decoction.

Ingredients:

Cloudy broth - 3 l,
Egg shell - 2 pieces,
Egg white - 2 pieces,
Lemon juice - half a teaspoon.

Cooking:

Wash eggs thoroughly under running water. I break, separate the protein from the yolks.
I grind the shell with a crush, beat the whites. Foam is needed, so I use a whisk. I add a little citric acid (for a thicker and more fluffy foam).
I filter the broth through a sieve with a fine mesh, if absent - using multilayer gauze.
I heat up the old fat to 60 degrees on the stove. Add crushed egg shells and beaten egg whites.
I mix thoroughly. The formation of cloudy protein flakes is a sure sign that everything that is superfluous and unnecessary is being gradually drawn out of the broth. Bring to a boil over medium heat. I lower the temperature. I turn it off after 5 minutes and let it sit for 20 minutes.
Carefully remove the curdled protein from above. At the bottom there is a pronounced sediment of meat flakes and our second absorbent - the shell, so I re-strain the beef broth.

I get at the output not a cloudy brown slurry, but a liquid of a transparent golden color without loss of taste and aromatic qualities.

beef broth calories

The nutritional value of the broth depends on the richness, the ratio of meat and the amount of water, the quality of the beef.

The average calorie content per 100 grams of beef broth is 4 kcal.

A small amount of kilocalories is due to the use of meat with a low fat content (7-12%). The indicator depends on the specific piece of beef. The broth contains only 0.2 g of fat per 100 g of product. In general, beef broth is a dietary product.

The benefits and harms of beef broth

Beneficial features

The broth contains a minimum amount of fat, therefore it is actively used in diet food, including for children. Hot and rich beef broth helps the digestive processes, promotes recuperation. Navar is a source of trace elements - phosphorus, selenium, silicon, helps with mild colds, strengthens the immune system.

Beef broth can be made more nutritious by adding additional ingredients - fresh vegetables.

Harm and contraindications

The harmfulness of the broth depends on the quality of the meat. It may contain antibiotics, growth hormones and other chemicals. Fat on beef bones can become a source of heavy metal salts for the human body. Negatively affects the work of the stomach with constant use.