Alright, let’s talk about cookin’ with that beef juice, you know, the beef broth stuff. I ain’t no fancy chef, but I know how to make some good grub with it. It’s all about makin’ things tasty, ya hear?
First off, soups. That beef juice makes a real good base for soups, better than plain ol’ water, that’s for sure. You can throw in whatever veggies you got lyin’ around – carrots, taters, onions, celery, whatever. And don’t forget some meat, if you got it. Chicken, beef, even them little sausage balls, they all work. Just boil it all up ’til everything’s soft, and there ya go, a good hot soup to warm your belly.
One soup I like to make is a good veggie soup. I don’t measure nothin’, just chuck it all in the pot.
- First, chop up some carrots, celery, and onions.
- Then, I toss in some taters, cut up small so they cook faster.
- Pour in that beef broth, enough to cover everything.
- Add some salt and pepper, and maybe a little garlic powder if I’m feelin’ fancy.
- Let it simmer for a good long while, ’til them veggies are soft and the soup tastes right.
Gravy, now that’s somethin’ special. You can make a real quick gravy with that beef juice too. Just heat it up in a pan, and then mix in some flour or cornstarch, whatever you got. Whisk it good, so it don’t get all lumpy, and cook it ’til it thickens up. Pour that over your mashed taters or your meat, and it’ll taste like a million bucks.
Mashed taters, oh yeah. I like to add a little beef broth to my mashed taters, makes ’em all moist and flavorful. Just boil up them taters ’til they’re soft, then mash ’em up good with some butter and milk, or cream if you’re feelin’ fancy. And then, pour in a little bit of that beef juice, just enough to make ’em nice and creamy.
Speaking of meat, you always gotta cook your beef till it’s done, you don’t want nobody gettin’ sick. My old man always said, make sure the juice runs clear, then you know it’s ready. For steaks and roasts, gotta make sure they hit 145 degrees, and for ground beef, make it 160 degrees. And don’t go pourin’ all that good cookin’ juice down the drain! If you stew somethin’ or braise it, that juice is part of the meal, soak it up with some bread, or pour it over your rice. Waste not, want not, that’s what I say.
Now, I heard tell that beef broth is good for ya. Something about vitamins and minerals. I don’t know nothin’ about that fancy stuff, but I figure it can’t hurt. They say it’s got calcium and potassium and all sorts of other things. And it’s got something called glycine that’s supposed to be good for your stomach. Like I said, I don’t know nothin’ ’bout that, but if it tastes good and it’s good for ya, well that’s just a bonus.
Beef Pho Soup: There’s this fancy soup I had once, called Beef Pho. It’s got noodles and beef and all sorts of stuff in it, and that broth is real good. I don’t rightly know how to make it myself, but it’s made with beef broth and chicken broth, and they say it’s good for your heart. It’s a bit of a different kind of soup, all them noodles and such.
Beef and Noodles, now that’s a good ol’ standby. Boil up some noodles, and then fry up some ground beef. Add in some beef broth, and let it simmer for a while, ’til the noodles soak up all that good flavor. You can add some veggies if you want, or just keep it plain and simple.
Stew is another good one. Cut up some beef into chunks, and then brown it in a pan. Add some beef broth, and then throw in some veggies, like carrots, taters, and onions. Let it simmer for a good long while, ’til the beef is nice and tender and the veggies are soft. That’s what I call a stick to your ribs kind of meal.
Beef broth is just good stuff to have around. It adds a real nice flavor to all sorts of dishes, and it’s a good way to use up leftover meat and bones. You can even freeze it for later, if you don’t use it all up at once. Just put it in a container and stick it in the freezer, and it’ll last for a good long while. So next time you’re cookin’ up a storm, don’t forget that beef juice. It’ll make your food taste a whole lot better, I guarantee it.
And remember, cookin’ ain’t about fancy recipes or measurements. It’s about makin’ somethin’ good with what you got. And that beef broth, well, it’s a good place to start.
Original article by the Author:Wei,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/healthy-recipes-using-beef-broth-low-calorie-and-tasty-options/
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