How to cook clear beef broth

Broth is the basis of many dishes, especially soups. The taste and appearance of a culinary masterpiece depends on its quality. Very often the prepared broth turns out cloudy and is not at all pleasing to the eye. What does this depend on? How to make broth clear? This question is often asked by inexperienced housewives. To answer it, you need to understand the technology of preparing broth, some of its subtleties and secrets.

Main rules

Homemade recipes for first courses always involve the use of broth. It is prepared from any type of meat, chicken, vegetables and fish. Regardless of which foundation you choose, there are basic tenets that must be followed to ensure a transparent and beautiful product. We always place the meat in cold water. During cooking, it gradually draws out all the necessary substances, and the broth turns out not only transparent, but also tasty.

The type of meat is also an important point here, but we’ll talk about that later. Be sure to skim off any foam that forms during cooking. It is this that can spoil the product, making it cloudy. Do not allow it to boil too vigorously. This is the most important rule. And finally, adding an onion to the pan helps create a beautiful, clear broth.

Homemade meat broth from meat: 20 homemade delicious recipes

Find exemplary classic recipes for homemade meat broth on the culinary preferences page 1000.menu. Try versions made from different types of meat. Prepare all kinds of first courses, gravies, sauces or aspic based on it. Achieve a unique taste and aroma using a variety of seasonings and spices. Create your own unique harmony of taste!

Homemade meat broths are prepared from almost any type of meat. Chicken broth cooks faster, which makes the meat more flavorful and rich. The richness and taste of the broth depends on the variety and type of meat, which must be exceptionally fresh. Dishes made from meat on the bone are especially tasty. The duration of cooking depends on the age of the meat: young meat is cooked for an hour and a half, old meat is cooked for about 2-3 hours.

The five most commonly used ingredients in homemade meat broth recipes are:

Interesting recipe: 1. Rinse the meat thoroughly (preferably on a “sugar” bone). Chop quite coarsely if necessary. 2. Place in a large saucepan. Fill with the required amount of water. 3. Place on maximum heat. 4. Reduce heat after boiling to medium. 5. Carefully remove the foam that forms during boiling. 6. Peel and randomly chop onions and carrots. 7. Add chopped vegetables, laurel leaves, black and allspice peas and other spices as desired to the meat. 8. Cook over low heat until the meat is tender, which can be checked with a knife. 9. At the end of cooking, add salt to taste. 10. Remove meat and vegetables from the cooked broth. Strain. 11. Cut the meat into portions. 12. Use the prepared broth base in the future if desired.

Five of the fastest homemade meat broth recipes:

Helpful tips: • Homemade broth can be stored in the freezer, after pouring it into convenient portions. • In order for the meat broth to turn out transparent, you must carefully remove the foam at the beginning of cooking and be sure to strain the finished dish at the end.

Chicken bouillon

It's easiest to make clear chicken broth. This type of meat is considered dietary, and its cooking time is much shorter. However, despite the ease of preparation, this process has its own subtleties. How to make broth clear (from chicken)? Firstly, the quality of the original product must be very high. This will provide the most important thing: taste and nutrition. In order to make the broth dietary, excess fat and skin are removed from the chicken. There is no particular nutritional benefit from them. But if you want to get a richer product, you can leave them. Rinse the chicken only with cold water. Fill it with not hot liquid and put it on fire. Bring the contents of the pan to a boil and reduce the heat to low. Do not let it boil too hot. Use a slotted spoon to remove any foam that will certainly appear. A good broth is obtained after long cooking (at least 2 hours). For chicken, this time can be reduced to 1.5 hours. We do not cover the pan with a lid and do not touch the meat. For transparency, add sautéed onions and carrots to the pan.

Broth recipes

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Chicken bouillon

Ingredients: chicken, carrots, onions, parsley (greens), dill, bay leaf, thyme, celery (stem), lemon zest, peppercorns, allspice, salt

1.52 100 m 147

Chicken dumplings

Ingredients: minced chicken, chicken egg, parsley (greens), salt, ground black pepper

0.52 40 m 139

Meat broth

Ingredients: rabbit, celery, chives, parsley (greens), salt

3.54 90 m 181

Spinach broth

Ingredients: chicken broth, spinach, onion, chicken egg, salt, ground black pepper

4.08 60 m 28

Bone broth

Ingredients: rabbit, yellow sweet pepper, onion, carrots, salt, garlic, chives, watercress, rye crackers

1.68 90 m 153

Broth with egg

Ingredients: chicken, carrots, onions, greens, water, peppercorns, bay leaf, cloves

0.6 60 m 35

Fish broth

Ingredients: fish, onions, carrots, champignons, thyme, lemon juice, butter, sea salt

0.39 60 m 36

Mushroom broth

Ingredients: mushrooms, water, parsley (greens), bay leaf

0.56 60 m 4

Vegetable broth

Ingredients: carrots, fennel, celery, tomatoes, red onion, garlic, olive oil, basil, peppercorns, saffron, bay leaf

5.4 120 m 43

Chicken noodles

Ingredients: chicken, premium wheat flour, chicken egg, carrots, parsnips, parsley (greens), thyme, bay leaf, peppercorns, allspice, salt

4.32 95 m 185

Bouillon cubes

Ingredients: chicken, water, onion, carrots, celery (stem), bay leaf, ground black pepper, allspice, salt

1.7 240 m 44

In the Middle Ages, chicken broth (the recipe for which has different interpretations) was regarded as an aphrodisiac. This is a great help for colds - many people know. Although healthy and tasty broths, and not only from chicken, it is recommended to consume them in case of other problems in our body.

This dish is not considered difficult, although it has some secrets. So, a good broth recipe calls for using whole spices rather than ground ones. Interestingly, if you want a light and clear broth, you should use more bones and less meat.

For a rich meal, the bones will have to be thoroughly chopped. By the way, in this case water has a huge weight - do not use it from the tap - since you do not have a filter installed, it is better to take bottled water.

Meat broth

How to make broth clear from meat? This is a little more complicated than using chicken. Meat (pork, beef and lamb) takes much longer to cook. And to get a beautiful and tasty product you will have to make some effort. A good broth is obtained from tubular bones combined with meat. The starting product is placed only in cold water. This way the meat will give all its juices to the broth, and it will turn out rich. Do not forget, as in the first case, to remove the foam. Cook over low heat with the lid closed. To improve the taste, add roots, onions, carrots, spices and other ingredients - an hour and a half after the start of the cooking process. It is better to cook the meat for about 4 hours. After that, take it out of the pan and strain the broth. It is better to cool it immediately by placing it in a container with ice.

Best Cuts for Concentrated Meat Broth

The most delicious broth is obtained from meat with connective tissue, which releases gelling substances into the broth, making it rich and thick. Cuttings from different parts of an animal carcass differ in quality and nutritional value, so experienced chefs can determine the “suitability” of meat at first glance. Beef brisket, ham and neck, pork and lamb shoulder, lamb ribs, shanks, brisket and neck are ideal for broth. Rabbit and poultry for broth can be boiled whole or in parts, it all depends on your culinary preferences. It is best to use fresh meat, but it is not always possible to buy it, so meat from the freezer will do. The main thing is that it is defrosted according to all the rules at room temperature.

Clarify the broth

Very often it turns out that the broth becomes cloudy. What to do in this case? To make the broth clear, make a pull. To do this, take about 300 grams of meat and pass it through a meat grinder. Then mix a glass of ready-made, but not hot, broth with raw egg white. Add meat and mix. Infuse this mixture for about 30 minutes and pour it into the not very hot broth. Cook over low heat for 40 minutes. During this time, the minced meat and protein will curl up and end up at the bottom of the pan. The liquid will become clear, and you just need to strain it thoroughly. Here's how to make the broth clear.

Light broth recipe

Ingredients:

• sherry in the amount of 4 tablespoons;
• meat broth about 2.5 liters;
• egg white in the amount of 2 pieces;
• celery stalk about 1 piece;
• chives in the amount of 1 bunch;
• beef about 300 grams.

Preparation:

• first you need to take the beef and chop it finely;
• Chop the chives, do the same with the celery stalks, and cut the carrots into circles;
• place vegetables, egg whites and meat in a saucepan and add broth;
• Now you need to put the pan on the fire, bring the liquid to a boil and stir constantly;
• as soon as it boils, reduce the heat and cook for one hour;
• Now you need to strain the resulting broth using a sieve and cheesecloth and pour into plates.

Before putting the delicious and hot broth on the table, add 1 tablespoon of sherry to it.

Broth for jellied meat

A traditional dish of Russian cuisine, jellied meat, is always made with meat broth. There are a lot of cooking options. But in any case, it is very important to get a clear broth for the jellied meat. This dish is cooked from different types of meat (pork, chicken, beef). What is its basis? Of course, a good, rich broth that solidifies without additional ingredients. For jellied meat, it is not necessary to choose the meat of a young animal. It will be less rich. Well-cleaned pork knuckle works best. This is not the meatiest part, but it is the tendons, skin and bones that give good fat. For chicken broth, it is better to use more wings.

Some tips

If you have cooked a clear broth, it means you will have a beautiful jellied meat, aspic or soup. Such a dish always pleases the eye and becomes the pride of the hostess. To do this, follow the following rules. First, skim off any foam or grease from the surface. Secondly, do not allow the liquid in the pan to boil. Be sure to pull back if the broth is cloudy. Throw a piece of ice into the pan and bring the contents to a boil. Heat the broth over low heat with the lid loosely closed. Use only fresh meat for cooking. Frozen foods make it cloudy. As a last resort, use washed eggshells, which you remove after cooking. These tips will help those who do not know how to cook clear broth. Finally, I would like to recall the use of the now irreplaceable “helper” of almost every modern housewife - the multicooker.

Broth in a slow cooker

Modern housewives do not want to spend a lot of time preparing delicious dishes. Therefore, smart technology comes to their aid. There is less hassle, and the broth in the slow cooker turns out tasty, rich and aromatic. Take a kilogram of beef with bones, one carrot, several peppercorns, parsley root, celery or parsnip and one large onion. Homemade recipes are always full of spices, flavors and aromas. Divide the prepared meat into pieces and place in a multicooker bowl. We clean all vegetables and roots. The onion can be left in the peel, but rinse well. This will give the broth a golden color. Place all ingredients in a bowl and fill with water to the maximum. Turn on the soup cooking mode for 2 hours. After this time, the broth will be ready. It must be strained.