Red Broth

Red broth is the main secret of chefs. Without it, you cannot cook a rich soup or aromatic sauce. It should be concentrated and set in jelly like jelly.

Ingredients

• 1.5 kg of meat on the bone (beef, veal, lamb, chicken or turkey)
• 3 l of water
• 3 medium onions
• 3 medium carrots
• 2 celery stalks
• 2-3 turnips (optional)
• a small piece of root celery or 2-3 parsley roots
• a bunch of parsley stalks
• 3 peas of black and allspice
• salt

Directions

1. Preheat oven to 220 ° C. Trim excess fat from the meat - it makes the broth cloudy. Peel the onion from the top husk, peel the carrots and roots, cut in half lengthwise. Line a baking sheet, place cuts of meat, bones and vegetables and place in the oven for 40 minutes, turn once.
2. Take a tall, narrow saucepan with a thick bottom. It is necessary that at the beginning of cooking the contents of the pan are heated slowly - then the broth will be light. If you have a grate that you can place on the bottom of the pot, put it down. If there is no grate, put celery and carrots on the bottom, and place the meat on them - it is important that the meat does not come into contact with the bottom of the pan and does not stick to it, then the broth will be transparent.
3. Pour cold water into a saucepan and place over medium heat, do not cover the saucepan. Bring to a boil gradually. As soon as foam appears on the surface, reduce the heat and move the pan to the edge of the burner - all the foam will collect in the side where there is no heat. Remove foam from the surface with a slotted spoon.
4. Return the pot to the burner, add the parsley stalks and adjust the heat so that the broth does not boil, but only slightly "shakes". Cook for 2 hours. Then add a little salt and put the peppercorns. Cook for 1 more hour. Remove meat that can be used for food from the pan and remove it from the bones. Return the bones to the broth. Pour a small amount of broth over the meat to prevent winding. Boil the broth for another 3-4 hours.
5. Strain the finished broth through double-folded cheesecloth and cool. Place the broth in the refrigerator for at least 4 hours, then remove the fat from the surface. Strain the broth, leaving the sediment in the saucepan.