In most Polish homes, broth is cooked on chicken, turkey or – in more traditional versions – on beef bones. Robert Makłowicz, however, goes against the tide of this routine and adds to the poti.e. meat that we associate with a grill or pan on a daily basis.
This choice is not accidental – enticotive, rich in intramuscular fat and collagen, During a long, slow cooking, he gives compounds to the decoction that gives him exceptional depth, velvety structure and a characteristic, slightly sweet note. It is these elements that are responsible for the presence of Umami – the fifth taste, which can strengthen the reception of the whole dish and make the broth become fuller, more satisfying.
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Makłowicz himself emphasizes that the Antracot brings not only power to the broth, but also a delicate, sweet finish. This is the result of the slow distribution of amino acids and natural sugars in meat, a process known in culinary literature as a maillard reaction. Although in broth it occurs in a much more subtle form than during frying or baking, its effect on the taste is clear – it gives the decoction of complexity and depth, which is difficult to achieve using poultry itself.
Broth is a culinary showcase of Polish cuisine – aromatic, clear, full of taste and memories. Robert Makłowicz, known for culinary travel and respect for tradition, proposes a version that surprises even experienced chefs.
Ingredients:
- ½ of the broth chicken,
- approx. 500 g of beef entity,
- 2-3 carrots,
- 2 parsley,
- a piece of celery,
- 1 leek (white part),
- 1 onion,
- 2-3 bay leaves,
- 2-3 grains of allspice,
- salt, freshly ground pepper,
- approx. 3.5-4 liters of cold water.
Preparation:
Step 1: Put half of the broth chicken and the anti -crotch into a large pot, pour cold water. This will allow proteins to slowly cut, and flavors – gradually go to the decoction.
Step 2: Add bay leaves and allspice. Do not overdo it with spices – the meat is to play the first violin.
Step 3: Heat the decoction on minimal heat until the water begins to gently “blink”. Regularly collect scum so that the broth remains clear.
Step 4: After an hour, add peeled carrots, parsley, celery, leek and tanned onion above the burner or in a dry pan. Onion sunbathing releases phenolic compounds that give the broth a deeper color and richer aroma.
Step 5: Cook on minimal fire for another 2 hours. The broth cannot boil – he is only slightly “pyrkuk”. Thanks to this, fat does not emulsify with water, and the broth remains clear.
Step 6: At the end of cooking, season with salt and freshly ground pepper. Serve with homemade pasta and chopped parsley.
The entracotte brings depth and velvet to the decoction, which can not be obtained by poultry. As a result, we get a golden, aromatic broth perfect for Sunday dinner and every opportunity when we want to impress guests.
The addition of an anti -cutter is not only a matter of taste, but also pure cooking chemistry. Research conducted in 2002 by the team z Mississippi State University They showed that collagen present in beef during prolonged heat treatment is gradually transformed into gelatin. It is it who gives the broth to a silky, slightly oily structure.
Try and see for yourself – the broth according to Robert Makłowicz is a harmonious combination of childhood taste with a bit of culinary finesse. If you want to surprise your family or guests, prepare it according to this recipe and see how one seemingly unobvious ingredient can completely change the nature of the dish.
