Beef broth is a remarkable basis for preparation of soups or ragout. Beef cook water contains amino acid which is called "taurine". It is capable to protect organism cages from penetration of toxins and slags. Beef cook water helps active digestion of food and can cure poisoning.
It is required to you
- - 300 g of beef on a stone,
- - 1.5 liters of water,
- - 50 g of a root of parsley,
- - 100 g of carrots,
- - 100 g of onions,
- - salt and pepper to taste.
Instruction
1. Wash out meat in water, remove films and veins. Cut it on several parts. Place meat in a pan, fill in it with cold water and put on average fire. Wait for water boiling, scum, lower fire and you cook 2-3 hours. If in the course of preparation water strongly boils away, add it in a pan.
2. While meat cooks, wash out and peel onions, carrots and roots. Cut them circles and put in beef cook water for half an hour before the end of cooking, at the same time add salt, and at the end of preparation - pepper. Broth for sauces and jellied dishes isn't salted.
3. Filter ready broth, having removed vegetables. To give to beef cook water a beautiful reddish shade, in 5 minutes prior to the end of preparation put in it an onions peel or carrots, spasserovanny on vegetable oil.
4. To make unusual brown broth, fry previously all ingredients in a frying pan with addition of an animal or vegetable fat. Bake beef bones in an oven within an hour, then cook broth. The ready filtered broths can be frozen and stored in the freezer about half a year.
5. Don't correct the put too much salt broth water addition, dilute it with the prepared meat delay. It is also used for clarification of broth.
6. For preparation of a meat delay miss 300 g of beef via the meat grinder. Pour in one glass of the ready cooled broth and a crude vitellus in forcemeat, mix and let's infuse within half an hour. Add this mix to hot broth and you cook it on slow fire of 40 minutes. As soon as the turned forcemeat with protein is settled, remove beef cook water from fire and filter through a small strainer.