Как правильно варить мясо для прозрачного бульона #бульон #кулинария #рецепты

Ingredients

• 1 kg Beef Meat with Bone (cut into 5‑6 cm pieces; bone adds gelatin for body)
• 3 L Cold Water (use filtered or spring water for best clarity)

Instructions

1. Prepare the Meat

   Trim excess fat from the beef, then cut the pieces into roughly 5‑6 cm chunks.

   Time: PT10M

2. Combine Meat and Cold Water

   Place the meat pieces in the large stockpot and add 3 L of cold water. Ensure the meat is fully submerged.

   Time: PT5M

3. Slowly Heat and Skim Foam

   Set the stove to medium‑low and heat the pot slowly. As the water warms, a gray protein foam will rise. Using the ladle or skimmer, continuously remove this foam until the surface is mostly clear and before the water reaches a vigorous boil.

   Time: PT30M

4. Control the Simmer

   At the first sign of a rolling boil (small bubbles breaking the surface), immediately turn the heat down to the lowest setting. The surface should only barely tremble, like a light ripple.

   Time: PT5M

   Temperature: ≈90°C

5. Gentle Simmer

   Maintain the low heat for 2 hours, allowing the meat fibers to release their juices gradually. Occasionally skim any new foam that appears.

   Time: PT2H

   Temperature: ≈90°C

6. Strain the Broth

   After simmering, remove the pot from heat. Using a fine mesh strainer, pour the broth into a clean container, discarding the solids.

   Time: PT10M

7. Cool and Store

   Cool the broth quickly by placing the container in an ice‑water bath, then refrigerate or freeze as desired.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

5 g

Carbohydrates

0 g

Fat

1 g

Fiber

0 g