MIXED MEAT BROTH - ALL THE TRICKS TO MAKE IT AT HOME

Identity Card of the Recipe

Ingrediants

3 liters of water
1 tablespoon of pink pepper
1 bay leaf
A few stalks of parsley
200 g of coppery tomatoes
100 g of carrots
50 g of celery
Food without skin: 300 g of hen or chicken wings
300 g of round meat, priest's hat or other cuts of beef
Q.b. of salt

Materials Needed

Large saucepan with lid
Chopping board
Vegetable peeler
Knife

Preparation

Wash the vegetables, peel and trim the carrots, cut the tomato in half and cut the celery into pieces. To taste, add an onion or shallot. Place the vegetables in a large saucepan, then add the beef and chicken, removing the skin.

Did you know that
The choice of meat cuts is very important to determine the flavor of the broth! In the version proposed by My-personaltrainer, we suggest cuts of lean meat: walker (or magatello), priest's hat and skinless hen. Those who want a more intense, robust and fatty broth can leave the skin to the hen and add some ox bones with the marrow or use the double.
In this version, we suggest not to prepare the sauté to obtain a lighter and more digestible broth. Those who wish can add an onion or shallot to taste.
The potato, on the other hand, is not recommended: adding the potato would make the broth slightly acidic.

Add a bay leaf and some peppercorns (pink or black). Cover the meat with cold water, put the lid on and bring to a boil while maintaining a high flame. When the boiling resumes, lower the heat and allow the meat to simmer: cook for 4 hours, making sure that the broth continues to boil gently. If necessary, skim while cooking.

Cold water or boiling water?
In general, to obtain a good broth it is important to put the dog in cold water to allow the juices contained inside to escape slowly and disperse in the cooking liquid. Conversely, to obtain a good boil, it is important to immerse the meat only when the "water boils to keep the juice trapped in the meat.

After the necessary time, remove the meat from the broth with the help of a skimmer. The meat can be recovered to make meatballs, meatballs or other recipes.
Add salt to taste at the end of cooking: the amount of salt depends on your personal taste and how concentrated the broth is. Clearly, the livelier the cooking of the meat, the more concentrated the broth will be. Before the end of cooking, flavor with a few stalks of celery.
To remove as much fat as possible, it is advisable to leave the broth to cool completely in the fridge: in this way, the surface fat congeals and it will be possible to eliminate it through simple filtration.
Keep the meat broth in the fridge for 4-5 days. For longer storage, pour the broth into a plastic bottle and place in the freezer for a couple of months. To take up less space, you can concentrate the broth by letting it evaporate over a high flame, then pour it into the ice containers! In this case, I recommend adding two or three cubes of concentrated broth to a liter of water!

Alice's comment - PersonalCooker

The meat broth is special for tasty and savory first courses!
Also discover how to prepare vegetable broth and shellfish fumet at home!

Nutritional values and Health Comment on the recipe

The Mixed Meat Broth is a recipe that is one of the basics of cooking.
It has a "theoretically" irrelevant energy contribution, as long as it is properly degreased.
It does not contain fiber and cholesterol in significant quantities.
Mixed Meat Broth is suitable for most diets, but is not suitable for dietary therapy for those suffering from digestive problems.
The absence of dairy products and gluten makes this recipe suitable for the diet of lactose intolerant and celiacs.
It is a food unsuitable for the lacto-ovo vegetarian and vegan philosophy.
The average portion is about 300-500ml (depending on the recipe and personal tastes).
As it is not possible to obtain an indirect estimate of the nutritional values of the broth, the values in the table are left incomplete.