There is always the right time for a good meat broth, but in autumn and winter the consumption of strong broths is absolutely ideal. In addition to keeping us warm, it also provides the body with many vitamins, which are very necessary in this period.
Strong broth is medicine
Especially in an age when there weren’t too many medicines and people had to rely on the power of nature, a strong beef broth was a cure for just about everything: a cold, the flu, recovering from childbirth or an illness or hangover. a hangover.
Today we already have all kinds of medicines on hand, but the truth is that the healing power of beef broth remains.
How to prepare a tasty broth
Perhaps every family has its own broth recipe and it doesn’t matter if you like chicken, beef or something else. The key is to not skimp on the meat and choose the right pieces of it – always cook the meat on the bone and don’t be afraid to choose the fattest part, because that’s where the final flavor of the broth comes from.
Sure, it’s best to cook fresh root vegetable stock and avoid stock cubes as much as possible.
In recent years there has been a widespread trend of cooking broth, during which it is left to “macerate” for very long times, even more than 12 hours. Naturally, the longer you cook it, the stronger it will be. Above all, it pays to cook beef longer. However, during normal cooking, it will be sufficient to boil the broth for 2-3 hours, if you want it to cook longer, draw it at lower temperatures for about 4 hours.
Add a little apple cider vinegar to the beef broth
Today we would like to introduce you to a trick that you may not know about. Add a little apple cider vinegar to the beef broth. A dose of about 30 milliliters is suitable for 3-4 liters of water, i.e. a normal medium saucepan. Such an amount will not affect the resulting taste of the broth, but at the same time it will bring positive effects. Apple cider vinegar has the ability to extract more nutrients from the bones you boil, making the broth stronger and healthier.
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