Preparing Meat Broth
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 60.3 μg | (101 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For extra flavor
- 500 grams Beef (for cooking, such as chest, shoulder, calf)
- 1 carrot
- ¼ Celery root
- 1 Leek
- 1 onion
- 1 sprig Lovage (as desired)
- ½ bunch parsley
- 1 tsp black peppercorns
- 1 tsp Juniper berries
- 2 cloves
Preparation steps
1.
For the broth:
1. Rinse the bones and the meat briefly and fry in a pot in some butter.
2.
For extra flavor:
3.
Peel the carrot and celery root, rinse and trim the leek and rinse the onion with the skin still on. Chop everything coarsely.
Rinse the herbs.
4.
Place the vegetables, herbs and spices in the pot with the meat.
5.
2. Season lightly with salt and pour in about 2 liters of cold water (approximately 8 1/2 cups). Bring to a boil.
6.
Simmer with the lid on for about 2 hours.
7.
3. Degrease the broth, allow to cool and take off the solidified fat.
8.
4. Pour the broth through a sieve, measure out the required amount and freeze the rest.
9.
Heat the stock again as needed, season to taste and process at will.
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