Fragrant beef broth with cloves
4 servings
120 minutes
Fragrant beef broth with cloves is a true embodiment of Russian culinary tradition, rich in flavor and warming to the soul. Its history goes back centuries when slowly simmered broth was the basis for nourishing and healing dishes. Tender beef, the spiciness of cloves, and the sweetness of carrots create a harmonious composition of flavors that awakens the appetite. This broth is served as a standalone dish or used in soups and sauces to make them richer. Clear, aromatic, and deeply warming — it is perfect for cold evenings and family meals, reminding one of home comfort. Cloves add a special spicy note, creating an unforgettable gastronomic experience.
1
Clean the beef from membranes, tendons, and cartilage, as they make the broth cloudy. Place the meat in cold water and put it on high heat.
- Boneless beef: 1000 g
- Water: 3 l
2
While the water is boiling, wash the vegetables and peel the carrot. Remove the outer skin of the onion, cut off the root but do not peel the onion completely. Insert a clove into the onion.
- Onion: 1 piece
- Carrot: 2 pieces
- Carnation: 3 pieces
3
When the water is almost boiling, reduce the heat and start skimming the foam with a spoon or skimmer. Do not leave the stove until the last foam is removed.
4
When the foam stops forming, add vegetables and pepper to the broth and simmer on low heat for 1 hour.
- Onion: 1 piece
- Carrot: 2 pieces
- Black peppercorns: to taste
5
After an hour, when the vegetables are completely soft, remove them from the broth. Cook for another 30-40 minutes until the meat is tender.
6
Salt shortly before the end of cooking and add a bay leaf. If the broth will be used in other dishes, it's better not to salt it. Salt can be added later.
- Bay leaf: 2 pieces
7
Strain the prepared broth through several layers of cheesecloth to make it clear.