Do you want to serve food at home that is as nutritious and healthy as possible for our body? You will certainly appreciate the advice on why adding vinegar to the broth is quite useful!
A good broth is a treasure trove of health and one of the best ways to support your immune system and overall health. When prepared correctly, it contains a significant amount of vitamins, minerals and amino acids, which are extremely beneficial for our body. And why add vinegar to it?
How to prepare an honest and slowly pulled beef broth? Watch an interesting YouTube video on the Pregnant Chef channel:
Source: Youtube
Why broth is healthy
When bones, meat and vegetables are cooked for a long time, valuable nutrients such as collagen, minerals (calcium, magnesium, phosphorus) and amino acids are released. These are substances that support the health of joints, skin, hair and nails, and generally strengthen the immune system. The broth is also rich in substances with anti-inflammatory effects, which are a great prevention against many inflammatory diseases.
In the same way, this dish is very easy to digest and is also suitable for people with a sensitive digestive tract. A bonus is the fact that it helps keep the body hydrated, which is important for overall health. It also contributes to the detoxification of the organism thanks to the content of sulfur and glutamine, which support the cleansing processes in the liver. A strong broth is simply an elixir for our body, whether you choose chicken, chicken, beef, fish or venison. And how to prepare a really perfect broth?
Raw materials
To prepare a valuable broth, you should use the highest quality ingredients. Not only its taste depends on this, but also the resulting effects. The basis is bones and connective tissues. You can use whole chicken, carcass, necks, beef bones, turkey bones and much more.
Vegetables such as carrots, parsley, celery, onions and garlic are also essential, as well as herbs such as thyme, rosemary or parsley and, of course, spices such as pepper and bay leaf. You can add vegetables at the end of the process, just boil them until soft and there is no need to unnecessarily deprive them of useful substances by cooking them for an unnecessarily long time.
Adding vinegar
If you want the bones to bring out their best, add about 2 tablespoons of apple cider vinegar to the pot. It will help release all the useful minerals from the bones, as the collagen and connective tissue in the bones will break down better.
You don’t have to worry that it might affect the resulting taste! Organic red wine vinegar can be used in beef or lamb broths, which adds flavor in an interesting and pleasant way. If you don’t have vinegar at home, you can also use lemon juice.
Long cooking
The basis of a strong homemade stock is also slow cooking for several hours at lower temperatures, when it just bubbles. The length of preparation varies with the selected ingredients and a pressure cooker is an excellent helper. Chicken stock requires less time, something like 6 to 12 hours, for beef stock, allow 24 to 48 hours. In any case, the longer you prepare the broth, the stronger and more nutritious it will be.
Leakage
Once the broth is ready, strain it and remove any solids. Thanks to this, you get a clear and concentrated broth that lasts longer and can be stored in the freezer for later use.
Salt only at the end
Since it is not clear in advance how much liquid will actually evaporate, i.e. how the stock will be reduced, always add salt at the end.
Resources: www.endeavour.edu.au, www.blog.expresmenu.com
