Meat broth
4 servings
180 minutes
Meat broth is the foundation of many classic dishes, a symbol of comfort and home warmth. Its history dates back to ancient times when people sought ways to extract maximum benefit from meat and bones. In this recipe, beef broth gains a rich flavor through slow simmering, complemented by roots and spices. The delicate aroma of onion and parsley harmonizes with the light sweetness of carrot. White pepper adds a piquancy, while salt completes the flavor composition. This broth can be consumed on its own as a warming drink or used as a base for soups, sauces, and other dishes. Its depth of flavor makes it versatile and indispensable in cooking.
1
Cut the washed, cleaned meat into pieces and cover with cold water in a pot.
- Beef: 500 g
2
Bring to a boil, then simmer for 2.5 hours. Occasionally skim off the foam.
3
Add the roots and sliced carrots to the broth half an hour before cooking is finished.
- Carrot: 60 g
- Parsley root: 2 pieces
4
Add sliced onion and black pepper to the broth 10 minutes before cooking is done.
- Onion: 60 g
- White peppercorns: 3 g
5
Salt 5 minutes before the cooking ends.
- Salt: to taste
