Clear meat broth
6 servings
90 minutes
Clear meat broth is the foundation of exquisite French cuisine, embodying elegance and flavor perfection. Its history dates back centuries when it was not only a nutritious base for soups and sauces but also a symbol of culinary mastery. This broth is characterized by incredible clarity and a rich taste that reveals the natural palette of meat and aromatic roots. Careful clarification makes it crystal clear, which is especially valued in haute cuisine. Vegetables roasted in a dry pan give it a golden hue and subtle caramel aroma. It can be served as a standalone dish to warm on cold days or as a base for refined soups. The French appreciate it not only for its taste but also for its ease of digestion, considering it ideal for restoring strength and maintaining health.
1
Place the washed meat in a pot, cover it with cold water, cover with a lid, and put it on the heat. When the water boils, remove the foam from the surface.
- Meat: 500 g
- Water: 2.5 l
2
After an hour to an hour and a half, add the roots and onion. To give the broth more aroma and a golden color, roast part of the roots, half a carrot, parsley, and onion without oil (on one side) in a heated cast-iron skillet, then add them to the broth while salting it.
- Parsley root: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
- Salt: to taste
3
The cooking time for clear broth is 2 to 2.5 hours. Remove the cooked meat and use it for the second dish. After the broth settles, skim off the fat and strain the broth through a fine sieve or cloth.
- Meat: 500 g
4
To obtain an even stronger and completely transparent broth, it is necessary to perform a so-called clarification (pulling). To prepare the pulling, take 300 grams of third or fourth grade meat. Pass the meat through a meat grinder, place it in a separate pot, add one egg white, a glass of broth, mix, and leave it for 20-30 minutes. Then pour this into the hot broth, cover with a lid, place on the fire, and continue to cook at a low boil for 30-40 minutes. When the pulling curdles and settles to the bottom, carefully strain the broth.
- Meat: 500 g
- Egg white: 1 piece
- Water: 2.5 l