Clear Meat Broth
Broths • French
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 5 qt
- Meat 20 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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