Cooking bone broth and meat and bone broth (traditional stove-top cooking method)

Bone and meat-bone broth preparation (traditional cooking method on the stovetop)

Quote: tascha

Girls, I have a slow cooker and a pressure cooker, and my mother’s bread-baking machine is on the dresser in the room. I just want boiled beef. I want to learn how to cook it correctly. The stew doesn't like my stomach, I just have a tough food situation.

Quote: aprelinka

Admin, Tanya! Tell me please! I got a lot of beef bones with a little meat here. stocky broth, even with bitterness. although the meat is from trusted sellers
what is the best way to boil the bones to make a delicious broth? I cook more and more chicken or pork ...

I scratched Admin behind the ear ...
The topic is voluminous.
I want meat, I want bones, and I want meat with bones.

I must say right away that cooked meat "sous-vide" is not suitable for dietary nutrition, and for people with various diseases, including the gastrointestinal tract.
- low cooking temperature of meat, while pork and poultry must be processed at high temperature until fully cooked.
I recommend that you familiarize yourself with THESE CONSIDERATIONS

- the taste of meat "sous-vide" is very different in taste from meat of traditional preparation. Even meat boiled in a vacuum at 60 * C sharply differs in taste when cooked at 90 *. This meat has a complete traditional taste, although it was cooked in a bag in its own juice.

Sous-vide pork ham with Oursson processor
(Admin)

- the degree of "purity" of raw meat does not always correspond to the sanitary requirements of meat sellers, up to its coloring and the introduction of various additives into the meat at the stage of pre-sale preparation.

From book "Encyclopedia of Healthy Eating":

Now we turn directly to cooking bone and bone-meat broth.
BOUILLON - a fatty fat formed as a result of cooking meat, poultry, fish or vegetables. Broths have different concentration, strength, which depends on the percentage of the amount of product to be cooked and water, as well as on a different number of boils (you can again boil fish or vegetables in a ready-made broth, thereby increasing the concentration of the broth many times over). Broths are used as independent dishes (soups) and in this case they are either filtered or brightened with special braces, and also tinted with natural dyes. Therefore, in restaurant practice, there are white (light) and red (brown) broths - cooked from pre-fried ingredients.

I myself cooked bone broth for a very long time, even there are no photos and descriptions, for clarity - but I have an idea.
The cooking principle consists of several stages:

- Pre-chop the bones into small pieces and rinse in water.
The bones should be rinsed in cold water, changing it two to three times. To better extract fat, gelatin and other nutrients, bones need to be crushed; chop the vertebral bones across; cut the articular heads of the tubular bones into several parts, and leave the tube intact; chop flat bones into pieces of 5-6 cm in size. Veal and pork bones should be lightly roasted in an oven.
- put the bones in a saucepan (raw or pre-baked in the oven)

Place the prepared bones in a pot-pot, pour cold water into it, cover the pan with a lid and, heating, bring the contents to a boil as soon as possible. As soon as the broth boils, open the lid, remove the foam and fat, then gradually reduce the heat, avoiding further boiling.Partially remove the fat that has surfaced on the surface of the broth; the presence of a small layer of fat contributes to the preservation of aromatic substances in the broth.

- cook for several hours over low heat, about 3-4 hours.
Cook beef and lamb bones for 4.5-5 hours, and veal and pork bones for 2-3 hours. Longer boiling times will reduce the taste of the broth.

- an hour before the end of cooking, add vegetables (you can fry whole in a dry frying pan)
For 1 - l, 5 hours before the end of cooking, put carrots, parsley, celery, onions, salt in the broth.

- take a taste sample.
Bone broth can be clear or cloudy due to the presence of proteins and fat; there should be glitters of fat on the surface of the broth; the flavor of the broth should match the flavor of the vegetables added during cooking.

- now you can use broth for cooking soups, cabbage soup and other things.
- if necessary, you can remove the resulting fat when cooking broth, then you get a more dietary version of bone broth.
- remove from heat, cool, pour excess into jars, put in the refrigerator or freezer "on demand"

You can use simple beef bones, having previously chopped them into small pieces.
Wash the meat in water, rinse it under the running water and put it in a saucepan.
Then we get a light-colored broth.

And you can get beautiful yellow-brown color of broth.
To do this, chop the bones, rinse, wipe off excess moisture, and put in the oven at 180-190 * C for baking, about 30-60 minutes. And only then put the bones in water and cook the broth.

The color and purity of the broth depends on the quality of the meat, the amount of connective tissue and fat on them.

Next, I post a photo of the technology for cooking broths from cookbooks:

BONE BROWN

From Bogusheva's book:

From the book "Collection of recipes"

From the book "Classic first courses"

In general, I recommend having these books in your kitchen, they will be very helpful and will help you out at any time when you need to get an answer "I don't know how ..."

And I give a selection of material "from what and what to cook", this is just in case to know even before going to the store, from which piece of carcass that can be cooked.
From Bogusheva's book "Cooking technology"

And then ... we go to the Collections of recipes, and find more detailed information on the preparation of different types of food and meat dishes.

Bon appetit and successful experiments in the kitchen!