How to prepare an excellent meat broth? It is very simple to prepare a good broth: you must first choose excellent meat, possibly lean, add a bone that gives it a lot of flavor and let it boil for a long time.

You will thus obtain an excellent nourishing and invigorating broth, ready to be enjoyed with tortellini, tagliolini, passatelli or simple egg pasta. And the whole family will be satisfied.

Meat broth is one of those traditional dishes that tastes of home, of warmth, of good food, of love. The scent of the broth that floods the house is one of those memories of our childhood that immediately makes us feel good and makes us hungry. Moreover, the broth is almost ua magical medicine, a tonic that is appreciated even when one is unwell.

Tricks for obtaining a good meat broth

As we said before, to obtain a good meat broth you must obviously start from the raw material: choose it of quality, perhaps from organic and possibly lean farms.

Usually used beef steak, shoulder pulp, brisket and mixed bones of beef and veal, which give a lot of flavor.

To make the mixed broth you can also use pieces of the chicken or hen, well cleaned. Although this is a little oilier due to the skin.

For example for the broth for Christmas dinner, tradition has it that it is made with mixed beef and meat capon. The capon is a male chicken, which has been castrated before reaching sexual maturity to achieve greater weight and soften the meat.

Procedure for making a good broth

The meat is first rinsed and cleaned of any bones and covered with cold water. It is then left to cook for about 2 hours over medium heat and another 40 minutes over low heat. The broth should reduce by about half. During cooking, the water is flavored and enriched with nutrients.

The secret to get good broth is to start with cold water, that is, the meat is put in a pot together with celery, carrots, an onion stick with cloves, 1 bay leaf and salt, in doing so the meat is exploited well, because it will release all the proteins and nutrients to the broth.

Once ready, the broth is filtered with a colander or with a very clean cotton cloth or with gauze, the first method consists in filtering the broth several times through a kitchen stamina or muslin (cotton fabric with a very fine texture).

The other method for degreasing the broth is to put the broth in the fridge overnight, so that the following day the fat on the surface solidifies, and then easily removed with a skimmer.

To make it clear, filter it again with a simple strainer.

Let's see the ingredients immediately.

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