Beef Stock made easy. An italian recipe.
In several countries in Europe is a habit to buy in supermarkets and I must admit that some of these broths are made really well. The thing that has always puzzled me about the meat broth is the storage time, too long compared to the natural life of a normal broth prepared at home. Of course, if done at home, you can manage all of your taste, check the ingredients from the origin and especially salting. I would note, as a child, they were salty broths homemade. Always remember a pot on the stove. Actually, I do not remember the stove by evictions cookware. But is not the time to indulge in memories that nobody cares. completely different matter is what is done for the nut. Although lately he is returning dice as it were "healthy", many still contain large amounts of monosodium glutamate (I promise to talk about it in a future post) that without talking too much can lead to a sense of bloating and nausea commonly called "syndrome Chinese restaurant ".
Of course, that which discourages all, is the long time it takes to prepare, but about I have two points to make:
1. you can put the pot on the fire and almost forget, the work they do the gas and the physical, so do not be lazy.
2. Even after 45 minutes you can have a satisfying broth. The meat broth parties can not be tender and weakened as it should, but already after 45 minutes I assure you that you will get a very tasty broth.
A good idea for the conservation of the stock, however, is put in containers and freeze for ice cubes, so use it in single doses as needed. Otherwise sometimes I'll freeze in paper cups, in order to have doses of 200ml. "Why are you doing this ?!" You say. Because if you have a strong enough broth, you can also limit yourself to stretch it with water in case it wants a less robust broth to make such as tortellini or soup.
Ingredients:
3L of water 500 gr of adult bovine muscle (or biancostato) 30 grams of coarse salt an onion into quarters (or 4 spring onions) 2 carrots a stalk of celery 2 cloves a sprig of rosemary (or thyme) a bay leaf Some peppercorns crushed
Method:
Put all ingredients in the pot and cover with water and bring to a boil.
Once you reach the boil cook for 45 minutes over low heat, taking care to filter out the impurities (the gray froth) that are created on the surface with a spoon or a skimmer.
Obviously you miss will reduce considerably the water leaving a thick broth and dark color. You can save the broth in the containers for ice cubes or in 200 ml plastic cups which then will freeze. If the soup becomes too tasty, you can also extend it with a little 'of water if you consider it necessary. If refrigerated, the broth can last a week.