Regardless of the type of meat you use to cook the broth, it is very important that it is fresh or chilled. A well-prepared product is tasty, even without additives in the form of various vegetables and spices.
Pick your recipe
You will need
- - piece of meat;
- - salt;
- - carrot;
- - vinegar;
- - lemon juice;
- - Skimmer.
Instruction manual
1
Before you cook meat, you must first thaw it. Remove it from the freezer in advance. It is best to put the product in the lower section of the refrigerator and thaw for 6-8 hours. Frozen meat should be thawed as slowly as possible, since at the same time proteins and extractive flavoring substances are better stored in it.
2
You can put the frozen product in a container and thaw it at room temperature until completely thawed. To lose less moisture on evaporation, put a piece in polyethylene or in a saucepan covered with a lid for 2-3 hours. You can not thaw meat in water, as it becomes not juicy, but rather dry. Do not defrost the product in the microwave, because the outside of the pulp is slightly scalded and the quality of the meat is greatly deteriorated.
3
After the product has finally thawed, rinse it under cold running water, clear of films and tendons. Try to cook meat in one or two large pieces. If you want to cook a delicious, rich broth, then put a piece in cold water. And in order to cook tasty meat, you need to put it in boiling water. The broth will not be very concentrated and the meat will turn out juicy.
4
When the water boils, foam forms on its surface, it must be removed using a slotted spoon or spoon. If this is not done, then after a while flakes will appear at the bottom of the pan and the broth will turn out gray and cloudy. Salt water at the end of cooking. If you add salt to the broth earlier, it will lead to the release of meat juice, taste will decrease and the nutritional value of the product will decrease. Cook meat on low heat with a barely noticeable boil and with the lid open.
5
To make the meat tastier, put the peeled and chopped carrots at the end of cooking the broth. You can add a tablespoon of vinegar and lemon juice. If you cook beef, then cook it for 2-2.5 hours, pork for 2-3 hours, and lamb for 1.5 hours.