Perfect broth with a hearty addition
Description
Perfect for lunch. Making a good broth (strong and clear) is not so simple. There are secrets to it. Most often, I cook broths using the "entrecôte" method with subsequent steeping. This way, the meat doesn't overcook and stays juicy, while the broth turns out rich, flavorful, and clear. Plus, it saves electricity. Such broth is delicious on its own for lunch, and adding a green omelet turns it into a complete first course.
Instructions
- 1
Step 1
Rinse the meat and cover it with cold water. Usually, for one kilogram of bone-in meat, I use 4 liters of water.
- 2
Step 2
Quickly bring the water to a boil, carefully skim off the foam. Cover the pot with a lid slightly ajar and simmer over low heat, with the liquid barely trembling (for half an hour).
- 3
Step 3
If the meat is old, cook it a little longer.
- 4
Step 4
Meanwhile, toast the onion cut in half and the carrot cut lengthwise into four pieces in a dry skillet until slightly charred. Remove only the outer skin from the onion, leaving the inner skin intact.
- 5
Step 5
Use peppercorns and simply crush them in a mortar, do not grind. Leave the cloves whole, and use a bay leaf that is not too large.
- 6
Step 6
Place the pre-roasted vegetables into the broth, season with salt to taste, and add the spices. Let the broth heat for 3-4 minutes, then turn off the heat. Tightly cover with a lid and wrap the pot with a towel. Let it steep until cooled.
- 7
Step 7
This is what the broth looks like after steeping: clear and golden. The roasted vegetables clarify and lighten the broth, but you shouldn't overcook or boil them in the broth for too long. Otherwise, the broth will become cloudy again, and its flavor will deteriorate.
- 8
Step 8
Next, remove excess fat from the broth. I usually cook the broth overnight; by morning, it has steeped well and the fat has solidified on the surface, making it easy to remove. After skimming the fat, be sure to strain the broth through a damp linen cloth or double-layered cheesecloth.
- 9
Step 9
A strong broth is good on its own. But you can always serve something delicious with it—for example, a green omelet. Sauté chopped onions and spinach in butter until soft. Season with salt to taste.
- 10
Step 10
Place in a baking dish and sprinkle with paprika on top. Season the eggs with salt, pour in a tablespoon of cold water, and mix well with a fork, without whisking.
- 11
Step 11
Pour the omelet mixture over the spinach and bake in the oven until a golden crust forms.
- 12
Step 12
Cut the omelet into cubes and serve it with the broth on a separate plate.