Fleischbrühe

Fleischbrühe, in German cuisine, is a meat-based stock or broth prepared by simmering meat and bones with vegetables in water. It is typically made from beef (Rinderbrühe) or poultry (Hühnerbrühe), but can include other meats. The resulting liquid is flavorful and, when cooled, gelatinous due to collagen extracted from connective tissue.

Preparation: Use cold water, optionally blanch bones to remove impurities. Bring to a gentle simmer; skim foam; add roughly chopped vegetables such as onion, carrot, celery, and leeks, plus aromatics like parsley, bay leaf, peppercorns. Simmer for several hours (beef 4–6; poultry 1–3). Strain to remove solids; cool and remove fat. For a clear consommé, clarify with egg whites or a raft during simmering.

Uses: Serves as a base for soups, sauces, and gravies. It can be served alone as a light soup or reduced for a concentrate. In German-speaking kitchens, Fleischbrühe forms the foundation of many soups and meat sauces, and is used to enrich risottos and other dishes.

Variants and storage: Beef, chicken, or mixed meats are common variants. Salt to taste; herbs vary by region. Refrigerated Fleischbrühe keeps for several days; frozen stock stores for months. A clear, well-made broth should be pale and flavorful rather than oily.