What good is beef broth? Cooking rules and useful properties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

To begin with, it is necessary to clearly understand that beef broth is a liquid product obtained by boiling beef meat in water. Many mistakenly think that cooking broth is a couple of trifles. Indeed, the cooking process is relatively simple. But there are a number of subtleties in this matter that you should definitely know.

Classification of broths

Depending on which product is processed, broths are distinguished:

• meat;
• fish;
• vegetables;
• from birds.

Each of them is prepared in its own way. The result is a product that can later be used in two ways:

1. As a completely independent dish.
2. As an ingredient in sauces, gravies and various hot dishes.

In cooking, all broths are divided into white (transparent) and red (having a characteristic light brown tint) according to their external organoleptic properties. It all depends on the pre-treatment of the main product. For example, red beef broth can be obtained if the meat is fried or smoked a little before cooking. Productin addition to color, it acquires an additional spicy aroma. Rice, dumplings or pasta cooked in such a broth will be much tastier. The desired shade can also be achieved using various food colorings. This makes a relatively simple dish more visually appealing.

Useful properties

If we talk about meat, then the most famous beef broth. It has a number of advantages over the others. Firstly, beef meat contains a huge amount of he althy protein and valuable minerals. No wonder it is considered dietary. Secondly, this product is quickly digested and well absorbed by the human body, which allows not to overload the intestines with the accumulation of harmful fermentation products and putrefactive microflora. Doctors recommend beef broth not only to people suffering from stomach problems, but also to those who are undergoing rehabilitation after complex operations. In this case, it is better to use whole pieces of meat without bones for cooking. It is known that it is in them that heavy metal s alts accumulate, which gradually pass into water during the cooking process and have an adverse effect on the body. In addition, bone tissue contains gelatin, which turns a clear broth into a thick and often cloudy liquid. This is both good and bad. Outwardly, such a decoction looks inconspicuous, but it turns out to be more fat and saturated. This broth is good for cooking first courses.

Cooking secrets

Even a novice cook knows how to cook beef broth. This will require absolutelysimple set of products:

for 300 g of beef meat with a bone, 100 g of carrots and onions, 50 g of parsley roots, s alt, one and a half liters of cold water and a little black pepper

The whole process can be divided into several stages:

1. Rinse the meat thoroughly, free from films, cut arbitrarily into several pieces and put in a saucepan.
2. Pour the product with cold water and put on fire. After boiling, drain the liquid and refill the pan.
3. As soon as the water boils again, reduce the heat, add s alt and cover the pot. In this position, the meat should be slowly boiled for about 2 hours.
4. 30 minutes before the end of cooking, throw washed and chopped vegetables, roots and pepper into the pan.
5. Strain the finished product, pour into a soup bowl and serve. For flavor, you can add fresh herbs.

Energy and nutritional value of the broth

When compiling a daily menu, housewives should pay attention not only to the taste properties of products and the food habits of households. An important indicator for a he althy diet is the energy value of the dish. Take, for example, beef broth. Its calorie content is low. It is only 4 kilocalories per 100 g of the finished product. This is quite a bit. Such an energy reserve does not overload the body. However, there is a slight subtlety here as well. If you take young veal to prepare a decoction, then the indicators will be within the specified value. But if you use meat on the bone, then the broth will turn out to be quite fatty, and the calorie level will go off scale. In addition, it is necessary to take into account the number of starting products. If, for example, 300 g of ordinary adult beef is taken for 1 liter of cold water, then the calorie content will immediately increase to 60 units. The nutritional value of beef broth is directly related to the chemical properties of the meat. It practically does not contain carbohydrates in its composition. The energy necessary for human life comes from fats and proteins. In addition, beef contains substances that have an anti-inflammatory effect, which sometimes helps to cope with malaise with colds.

Benefits of beef broth

You can not judge the benefits of any dish only by its energy value. Much more important is its chemical composition. Take, for example, beef broth. Calories in it - not the main thing. The secret of its special value lies in a rich set of useful minerals and B vitamins. Beef meat contains so many amino acids and natural proteins necessary for humans that it can be easily used to prevent and treat many serious diseases. Daily consumption of this unique product can increase immunity, improve metabolic processes in the body. This healing decoction can easily restore a weakened body and overcome anemia. However, all this applies only to a natural, freshly prepared product. Sometimes the broth, prepared for the future in large quantities, is frozen for a long time.term. After defrosting, of course, it loses some of its useful properties, but retains its taste and nutritional value. That is why a decoction of beef meat must be at hand for a good housewife.