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Place the meat in a pot and pour over 2 liters of cold water. This helps draw out flavor gradually and keeps the broth clear.
Bring to a boil over high heat. As foam forms on the surface, carefully skim it off with a spoon. This step is essential for a clean, transparent broth.
Once the broth is clear, add salt, onion, garlic, bay leaf, and black peppercorns. Optional:* Add a small piece of fresh ginger (about 2 cm).*
It adds a subtle warmth and light spiciness to the broth. Highly recommended to try — it gives a very interesting flavor.
Reduce heat to low and simmer uncovered for 1½ hours. The broth should barely bubble — never boil vigorously.
Remove the meat and aromatics. Strain the broth if needed for extra clarity.
Serve hot, sprinkled with finely chopped parsley. Traditionally enjoyed with Kibinai or other meat pies.
Starting with cold water helps extract more flavor from the meat and bones.
Skimming the foam regularly ensures a clear and clean broth.
Avoid vigorous boiling to maintain the clarity of the broth.
Adding fresh parsley or dill just before serving enhances the flavor and aroma.
How do I store leftover broth?
Allow the broth to cool completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Can I add vegetables to the broth?
Yes, you can add vegetables like carrots, celery, or leeks for additional flavor, but it may slightly alter the traditional clear appearance.
What can I do with the cooked meat?
The cooked meat can be shredded and used in sandwiches, salads, or as a filling for pies.
Can I skip the ginger?
Yes, ginger is optional and can be omitted if you prefer a more traditional flavor.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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