Agree, it is difficult to imagine home cooking without a delicious meat broth. Moreover, it is a fairly versatile product. – great as an independent dish, and can be the basis for the preparation of soups, some cereals, risotto, jelly, gravy and much more. And in order for you to get a really tasty broth, you should know a few subtleties.
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What meat to choose for the broth
Better for broth choose pieces of pulp or meat on the bone, rich in connective tissue. Such meat, when cooked for a long time, releases more extractive substances, and, accordingly, the broth from it turns out to be tasty, fragrant and rich. More specifically, about each type of meat that housewives most often buy:
- Beef – neck, brisket, ham.
- Mutton – shoulder blade, brisket, ribs, drumsticks.
- Bird – You can cook almost all parts of the carcass.
How to enrich the taste of the broth
Vegetables and herbs will perfectly complement the taste and aroma of your dish. Best combined with a decoction: onions, carrots and celery . This is a classic vegetable set for meat broth. In addition, you can experiment and add leeks, parsnips, bay leaves, turnips and other roots.
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aromatic broth – universal dish / Photo by redtailhealth
Publication text Meat Shop – Ukr Halal:
How to make great broth
Bouillon – amazing product. It is good both as an independent dish and as a basis for making soups, some cereals, risotto, jelly, sauces, gravy and other culinary masterpieces.
For the broth, it is best to choose pieces of pulp or meat on the bone, rich in connective tissue. Such meat, when cooked for a long time, releases more extractive substances, and, accordingly, the broth from it turns out to be tasty, fragrant and rich.
In beef – neck, brisket, ham.
In lamb – shoulder blade, brisket, ribs, drumsticks.
In poultry – almost all parts of the carcass are suitable for cooking.
Vegetables and herbs are designed to enrich the taste and aroma of the dish. Onions, carrots and celery are best suited – this is a classic “vegetable composition” for meat broth. Leek, parsnips, bay leaves, turnips and other roots also harmonize perfectly with meat broth – add them to the broth to your liking.