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

Broth brewed from beef is a delicious and nutritious dish. You can cook pure clear broth using some secrets of cooking. Recipes of broth from different parts of meat are presented in this article.

Beef broth: benefit and harm

Beef broth - is a useful dish of because the meat of beef is saturated with useful trace elements

and amino acids. One can say with confidence that such a broth is much more useful than a chicken and dozens of times a pig.

It's hard to overestimate the use of beef broth, because even those people who suffer from weakness after severe illnesses are advised to eat beef broth every day on .The unique quality of beef broth is to remove from the body various toxic substances that have accumulated over a long period of time.

Use of broth:

• Saturating the human body with rare trace minerals. Selenium, riboflavin and vitamin B 12 are among them.
• The micronutrient reserve in beef is able to positively influence the cardiovascular system of a person.
• Beef broth is low-calorie and that is why its is allowed to be included in almost all diet diets.
• Beef broth contains a lot of protein , which differs in that it is easily assimilated by the human body.
• Many people know that the beef and broth from this meat is able to increase the level of hemoglobin in the blood due to saturation of the body with iron.
• Beef broth improves the quality of human blood , improves blood flow and hematopoiesis.
• Broth is able to restore the viability of to people in the event that a person suffers from anemia or chronic fatigue.
• Beef broth is lean, it is very is easily perceived by the digestive system and does not load the tract.

Beef broth is a tasty and healthy dish for children and adults

Broth of broth:

This broth practically has no contraindications for use and use. Caution should be taken only one feature of the broth - to broth, boiled on the bone. Numerous studies have shown that bones of cattle are capable of accumulating harmful salts to .

That's why cooking broth for children, for pregnant women and people of age follows from the pulp of beef without bone.

"Sugar" beef bone - ideal for making a useful broth

How many beef broth is cooked?

There are two main ways to cook beef meat. In each case, you need to focus on what result you want to get: delicious meat or a delicious broth.

If you are interested in meat - it should be dipped in boiling water and cook for about two hours. If you are interested in pure broth with a pleasant rich taste - meat is dipped in cold water and put on fire.

Cooking meat on broth follows, based on its size and quantity. On the , a half kilogram of should use approximately a liter of clean water. Such a piece should languish in water for about an hour on the slow fire , if the meat will still bleed after an hour, when the knife is stuck - cook for another half an hour.

You can cook clear clear broth

from beef. But this applies only to of fresh meat , because frozen beef is more difficult to prepare .In order to get a broth from a frozen piece of meat - it should be cooked for at least an hour and a half, or two.

Throughout the entire cooking on the surface of the broth will appear lush white foam .Such foam requires mandatory removal. In addition, after preparing the broth, it should be to strain from "rags" through a culinary strainer or gauze.

Strain broth through the culinary strainer

When to salt beef broth during cooking?

When you cook a piece of beef, you should know exactly what you want to get: delicious meat or a tasty broth. If the meat is a salt of the broth at the beginning of the digestion of , so it will be impregnated with the necessary amount of salt and will taste good. If broth - salt should be added at the end.

The fact is that in the process of brewing broth the water will gradually evaporate. This can not be avoided, and given that the beef is cooked for a long time, the broth will be evaporated a lot. Having spiced it at the beginning of cooking, each cook is at risk of getting a over-salted dish.

Universal way of adding salt - add a pinch at the beginning of cooking and pinch at the end. So you do not spoil the meat and the broth itself.

At what point should you salt beef broth?

Delicious beef broth: how to cook from beef bones

The broth cooked not from pulp of beef is very tasty and nutritious, and from bones of .Such a broth does not yield a single drop to its taste qualities as a meat broth and is also useful for the health of .

Its distinctive quality is that it should be cooked a lot less than meat. Such a broth will be the basis for the preparation of delicious first courses, borsch, ragout and sauces.

Preparation required:

• Clean water - 2 liters
• Sugar bones - 1 kg
• Carrot - 1 piece( medium)
• Bulb - 1 piece( medium)
• Spices to taste

Preparation:

• Bones are thoroughly washed under running water
• The bones are poured into a saucepan and filled with cold water.
• The pan is put on a large fire, which decreases only after boiling.
• In the same way you should send two peeled carrots and a bulb, cut in half.
• Cook this broth for about forty minutes, but not more than an hour.
• Salt broth followed ten minutes before the end of cooking.
• You can also drop a bunch of parsley into the broth and take it out at the end of cooking, along with vegetables and bones.
• Ready broth must be filtered through gauze or culinary sieve.
• During the cooking, a lush gray foam will constantly form on the surface of the broth. It must be removed.

Beef broth brewed on bone

Tasty broth from beef heart: how to cook properly?

You can cook delicious beef broth not only from pulp and bones. Delicious and rich in the same way broth, cooked from the heart. This broth differs only in that it turns out more fat and satisfying.

You will need:

• Heart - one, weighing about 700 g
• Water - 2 liters
• Bunch of parsley( carefully washed with running water)
• Carrot - 1 piece( large)
• Bulb - 1 piece( large)
• Spices to taste

Beef heart - the basis forpreparation of tasty and fat broth

Preparation:

• The heart should be washed with running water
• . Pour a half liter of purified water into the pan.
• . In cold water, you should lower the heart and put the saucepan on fire.
• In the pan, the carrot with a bulb and a bunch of parsley are peeled and cut in half.
• Cook broth from the heart for a relatively long time. Cook it should be about two and a half hours.
• During the whole cooking, it is necessary to remove the foam from the surface of the broth, because harmful substances are collected in it.
• Salt the broth twice: a pinch of salt at the beginning of the cooking and pinch at the end.
• After cooking all the ingredients are taken out of the pan.
• Broth should be filtered through gauze or culinary strainer.
• Most often, this broth is served together with half a chicken egg and chopped greens.

Broth brewed from the heart, is rich and fat

How to cook a tasty broth from beef tongue? Beef tongue is considered a delicacy kind of meat. The fact is that it can not always be bought in a store, its cost is high, and the work with this meat is laborious.

You need:

• Beef tongue - one kilogram - 2 liters of water
• Carrot - 1 piece( medium)
• Bulb - 1 piece( medium)
• Fennel bunch
• Bay leaf
• Pepper peas( several peas) and salt to taste

Beeflanguage - the basis for the preparation of a delicious broth

Preparation:

• Cooking tongue primarily involves its thorough rinsing under running water.
• For cooking tasty and clear broth, it is best to use a fresh chilled tongue, the broth from the frozen tongue will turn out muddy.
• Very often broth from the frozen tongue has an unusual specific taste. This is due to the fact that the meat can be subjected to a lot of frost.
• In the pan, water is collected and put on the fire until boiling. Language is dipped in boiling water.
• Language is notable because it should not be cooked for long. A couple of minutes of strong boiling water is enough.
• After removing from the boiling water, the tongue quickly descends into cold water. The water in which the tongue was cooked is poured.
• After staying in cold water, the tongue can easily be peeled off. It should be done very easily.
• Again put water on the fire and wait for the boiling. In the water we lower the cleared tongue and cook the pure broth for about an hour and a half.
• Broth is filtered through cheesecloth, meat is cut in portions.

Broth brewed from beef tongue - delicious gourmet dish

Tasty beef broth: recipe

Boil a delicious broth for borscht or meat soup from beef shank. This broth is very saturated and rather fat.

You will need:

• Shovel - 1 kg( approximately)
• Water - 2 liters
• Carrot - 1 piece( large)
• Bulb - 1 piece( large)
• Pepper peas
• Salt to taste
• Leaf bayonet

Beef shank - base for cookingdelicious saturated broth

Preparation:

• Before cooking, rulk should be thoroughly washed with running water.
• After this, the shank is placed in the water on a fire and boiled on high heat for ten minutes.
• The first broth with all the rags should be poured. The next broth should be put in clean water.
• To the shank, vegetables and spices should be added( salt at the end).
• Boil from the shank broth should be a long - two, or even three hours.
• Salt the broth after half an hour before the end of cooking.
• To strengthen the aroma in the broth, you should add a bundle of your favorite greens.
• Ready broth should be filtered through a culinary sieve.

How to cook beef broth broth? Tasty broth from beef ribs: how to cook properly?

Beef ribs can serve as the basis for cooking fat broth with a pleasant, rich taste. Meat from the ribs is easily cleaned and added to the ready-made dish.

You need:

• Beef ribs - 1 kg
• Pure water - 2 liters
• Bulb - 1 piece( large)
• Bundle of parsley
• Garlic clove
• Spices to taste

Beef ribs - the basis for the preparation of saturated fat broth

Preparation:

• rinse thoroughly with running water
• Pour them cold water and cook until boiling, keep five minutes in boiling water and then drain the first broth.
• The ribs are poured again with water, a bulb, greens and garlic are added to them.
• Broth is kept on high heat until it boils and then languishes for an hour and a half over a slow fire.
• After an hour and a half, the ribs are removed together with the rest of the ingredients, the broth should be filtered from the scum and excess pieces of bone tissue.

Broth prepared on beef ribs

Delicious, transparent beef broth in a multivariate: recipe

Multivarka is a modern kitchen technique that allows you to cook a delicious dish without the extra time and labor costs. Cooking broth can be made from any meat, but the cleanest and most transparent is obtained from the pulp.

You need:

• Beef pulp - 700 g
• Carrot - 1 piece( large)
• Bulb - 1 piece( large)
• Bay leaf
• Peppercorn, salt and parsley batch

Preparation:

• The meat should be thoroughly cleaned of films and veins
• The meat is thoroughly washed with running water
• Meat is poured cold water in the dishes and it is so half an hour. During this time, it will release excess blood, which will allow the broth to become transparent.
• After that, the meat is put in the bowl of the multivark and filled with cold water.
• In the multivarker, you should turn on the "Soup" or "Varka" mode for half an hour.
• After the "Quenching" mode is activated for two hours.
• Periodically open the lid and remove the emerging foam from the broth, since it contains harmful substances.
• After cooking, merge the broth and strain it through several layers of gauze for clarity.

Multivark allows you to prepare a delicious rich broth

Why beef broth is cloudy and dark, how to lighten?

Many noticed that when cooking beef on the surface of the broth there is a lot of excreta, foam, rags and pieces of bone tissue. In addition, the color of beef broth is much darker than chicken broth.

This is because the in beef contains a large amount of protein. This protein has the property of to curdle when cooking. This is especially intense when the meat is immediately filled with hot water.

This is why beef broth is recommended to be filled with cold water and is used when cooking vegetables, which can slightly lighten it. Obligatory condition of boiling broth broth - regular foam removal .In this foam are concentrated all the most harmful substances that can be contained in raw meat.

How to lighten beef broth:

• Boil meat only in cold water
• Soak raw meat in cold water before cooking
• Add carrots and onions to the broth that lighten the broth
• Remove even a small foam from the surface
• Filter the broth after brewing

How to boil the pureclear beef broth?

Is it possible and how to freeze beef broth?

Finished beef broth can be frozen in order for the to be used for further preparation. This is much more useful than cooking broth from frozen beef meat. The fact is that when freezing meat loses almost half of its useful properties, which does not happen with the already prepared broth.

Cooked broth from any part of meat must be filtered , preferably twice. After that, it is poured on ice molds - so it is convenient to use broth for sauce preparation. If you have a large amount of broth - this can be frozen in plastic bottles or containers.

Broth, molded and frozen

How much can be stored beef broth in the refrigerator?

Cooked beef broth requires its use in for the first two days of .If you want to store it in the refrigerator, it is worthwhile to know, the maximum time of broth at a temperature of minus sixteen degrees - five days.

If it will be stored longer - it will either disappear or it will simply lose its entire supply of useful trace elements.

How many calories are in the beef broth?

Beef broth without frying and butter is a very lean and low-calorie dish, which is useful for everyone.

Name of dish	Proteins in grams	Fats in grams	Carbohydrates in grams	Number of calories per 100 grams
Beef broth	0,6	0,2	0	4

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