Beef broth

Beef broth is a flavorful and aromatic liquid obtained by simmering bones, meat, and vegetables in water. It is a classic base in cooking that adds depth and richness to soups, stews, sauces, and various dishes. Its preparation can vary in intensity and flavor depending on the ingredients and cooking time.

The origin of beef broth dates back to ancient cooking techniques used in many cultures around the world, where making the most of available resources was essential. In traditional Hispanic cuisine, beef broth is fundamental for preparing emblematic recipes such as asado, locro, or puchero.

Among its properties, its high content of minerals and collagen stands out, especially if prepared with bones, which contributes to joint health and a gelatinous texture in preparations. Furthermore, it is a natural source of umami flavor that enriches any dish.

In Hispanic America, beef broth is also known by various names depending on the country or region. Some common synonyms include beef consommé, beef stock, and meat base broth. In some places, when it is concentrated or clarified, it may simply be called consommé.