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What parts of meat are best for rich broth
Vegetable and meat broths
Broth is an ideal hot dish that will warm you up in the cool autumn weather and give you strength. It is exactly what you need during the period of vitamin deficiency. It is not only an independent dish but also the basis for risotto, aspic, various sauces and gravies. To make the broth rich and clear, you need to choose the right meat.
Specialists at ukr.halal have shared information about each type of meat suitable for broth on their Instagram page.
Poultry for broth.
For broth, it is best to choose pieces of flesh or meat on the bone that are rich in connective tissue. It releases the most substances during prolonged cooking, and, accordingly, the broth from it is tasty, flavorful and rich.
The right meat to choose for broth depends on its type
- Beef: neck, brisket, ham.
- Lamb: shoulder, brisket, ribs, drumsticks.
- As for poultry, almost all parts of the carcass are suitable for cooking.
Spices that are best suited for broth
Onions, carrots, and celery are the classic one. Leeks, parsnips, bay leaves, and turnips are also suitable.
The recipe for the perfect vegetable broth from food blogger oksana_kretsul is published on her Instagram page.
Vegetable broth.
Ingredients:
- water - 2 liters
- celery - 4 stalks or root
- carrots - 2 pcs
- onions - 2 pcs
- garlic - 1 head (small) or several large cloves
- parsnips
- parsley root
- black peppercorns
- bay leaf
- bell pepper
- salt
Method of preparation:
- Cover the vegetables with cold water and add salt.
- Bring to a boil and cook for 25-40 minutes.
- Turn off and let cool.
- Strain through a sieve.