Fleischbrühen

Fleischbrühen are clear broths produced by simmering meat and bones in water with vegetables and aromatics. They are a staple in German and Central European cooking and can be made from beef, veal, pork or combinations thereof. The broth is typically used as a base for soups, sauces and gravies, or served on its own as a light meat broth.

Preparation generally starts with cold water and gradual heating to extract flavor and gelatin from the bones and meat. Skim the surface to remove impurities, then simmer gently for several hours. Common additions include onions (often roasted), carrots, celery or leek, and aromatics such as bay leaves and peppercorns. Some cooks roast bones beforehand to deepen the flavor. The goal is a clear liquid, so the broth is not boiled vigorously and is sometimes clarified or strained through a fine sieve.

Variants and uses vary by recipe and region. Rinderbrühe (beef broth) and Kalbsbrühe (veal broth) are the most common forms. Fleischbrühe serves as a base for soups, sauces and gravies, and can also be served as a light soup or used to deglaze pans for sauces. In refined preparations, it may be clarified or reduced to a more concentrated fond, depending on the intended use.

Storage and safety: broth should be cooled promptly and kept refrigerated for several days or frozen for longer storage. It is typically skimmed of fat before use and can be seasoned more fully during final preparation. Proper handling reduces spoilage and maintains flavor.