Ground beef for meat broth?
- nasv Apr 15, 2012 08:17 AM
I am looking at Marcella Hazan's "basic homemade meat broth" instructions, and I was curious if anyone has tried making it with ground meats?
In her ingredients list, she lists "5 pounds assorted beef, veal, and chicken (the last optional) of which no more than 2 pounds may be bones"
I understand that she wants to create a lighter broth than a gelatinous stock. I asked my butcher if they had meat scraps/not bones, and I was told that usually the scraps end up as part of the ground product (btw, this is a real butcher... orders the half or whole animals and they do the rest).
So that got me thinking, would the ground beef/veal/chk product be suitable to simmer in the water for the sake of creating a broth, and then strain adequately?
Just curious. Happy Sunday!
The broth shouldn't care whether the meat is whole, chopped, ground or creamed. As long as the contents of the "blend" are consistent with the recipe (not a lot of miscellaneous "who knows what" being added) you should be fine. But, I have to ask, why would you want to take the trouble and expense of grinding the meat?
it won't matter if it's pieces or ground. how much water? you won't wring much flavor out of just a few bones and boiled meat.
i'd rather start with a rich home-made stock and thin it to taste for a particular dish.
FYI, Cook's Illustratrated (January/February 2009 issue) found that chicken stock made from boiling ground chicken (no bones) had more "significantly more flavor" than chicken broth made from boiling chicken parts (with bones).
To back up this subjective result with emperical evidence, Cook's Illustrated tested both stocks to measure the total amount of "dissolved solds" (an indicator of how much flavor was extracted from the chicken). The stock made from chicken parts and water had 3.32 grams of dissolved solids per 100 grams of stock. The stock made from ground chicken and water had 5.6 grams of dissolved solids per 100 grams of stock -- 68,67% more dissolved solids.
Results should be similar with stock made from ground beef.
Lots of gelatin there! I toss random bits into a freezer bag until I make stock - chicken feet and heads, giblets, backs, etc.
I suspect that ground meat makes stock much faster. There's a larger surface area for a given mass of meat, so the juices and solids can be extracted more efficiently. On the down side, it probably makes a much cloudier stock, for the same reason.
One of our traditions is making a tomato/beef broth for sipping on Sunday morning. We boil beef bone(s) in about 3-4 quarts water. When the level goes to half, we add tomato juice, then simmer down again.
We've had some desperate Sundays when we didn't have beef bones, so (in a pinch) boiled up anything from the freezer: rib steaks, blade roasts, beef ribs, striploin steaks, cow foot, or preformed 85/15 beef patties.
In my opinion, the 85/15 patties lent very little by way of flavor or complexity.
So yeah, you can use ground meat for a broth, but if you have a choice, maybe use something else.