Clear Meat Broth
⏳ Time
1 hour 30 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
To prepare clear broth, use first-grade meat, such as shank or brisket. The finished clear broth can be served with <a href="/recipe/4072/">croutons</a>, <a href="/recipe/1559/">pastries</a>, cornflakes, or used to make clear soups.
Ingredients
- Water - 2 qt
- Meat - 17.6 oz
- Parsley - 1 piece
- Carrot - 1 piece
- Onion - 1 piece
- Salt - to taste
- Egg white - 1 piece
Step by Step guide
Step 1
Place the washed meat in a pot, cover with cold water, put a lid on, and set it on the heat. When the water boils, remove the foam from the surface.
Step 2
After one to one and a half hours, add the roots and onion. To give the broth more aroma and a golden color, roast half of the carrot, parsley, and onion without oil (on one side) in a preheated cast-iron skillet, then add them to the broth while simultaneously salting it.
Step 3
The cooking time for clear broth is between 2 to 2.5 hours. Remove the cooked meat and use it for a second dish. After the broth settles, skim off the fat from the top and strain the broth through a fine sieve or cloth.
Step 4
To achieve an even stronger and completely clear broth, additional clarification is needed. For the clarification, 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 let it sit for 20-30 minutes. Then pour this mixture into the hot broth, cover with a lid, put it on the heat, and continue cooking at a low boil for 30-40 minutes. When the clarification coagulates and settles at the bottom, carefully strain the broth.
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