Broth in a Redmond slow cooker. Recipes for making broths in a Redmond multicooker

Prepared by: Vika Vasilenko

12/08/2015 Cooking time: 1 hour 0 minutes

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It's very easy to make broth in a slow cooker. Just add the ingredients and press the “Start” button. Any part of the carcass without skin is suitable for the broth. I use chicken "frame" and it always remains.

Chicken broth in a multicooker Redmond

Broth in the Redmond slow cooker, made from chicken, is considered not only tasty and aromatic, but also a very healthy dish. It can be used in the preparation of noodles and a variety of soups, and can also be eaten as an independent dish by adding some greens and crispy croutons to the plate.

To cook chicken broth in a Redmond slow cooker, you will need the following:

chicken meat – 0.8-1 kg;
water – 2 l;
onion – 1 pc.;
carrots – 1 pc.;
salt - to taste;
bay leaf – 1-2 pcs.;
black pepper and allspice peas - 5-6 pcs.

The method of preparing broth in a Redmond multicooker consists of the following steps:

First of all, prepare the meat. To do this, rinse it thoroughly, remove any remaining feathers and excess fat.
Peel the onions and carrots and wash them. Vegetables should not be chopped finely; carrots can be cut into 4 parts, and the onion can be used whole.
Place chicken meat at the bottom of the Redmond multicooker container, then immerse the vegetables, add peppercorns and bay leaves.
Fill the food with water and add salt to taste. Then lower the lid and put the Redmond multicooker in the “Stew” mode. Your broth will take approximately 1.5 hours to cook.
About 30 minutes after the start of the process, open the multicooker and remove the foam from the broth with a slotted spoon.
When the cooking time is up, let the dish cool slightly. After this, remove the bowl of broth from the Redmond multicooker, remove the meat into a separate bowl, and strain the broth itself through a sieve - this way it will turn out clean and transparent.
Separate boiled chicken from the bone - it can be used in preparing various dishes.

Chicken broth cooked in a Redmond slow cooker will be an excellent base for soup. In addition, you can cook any porridge on it. Cereals boiled not in plain water, but in aromatic broth, will be a tasty and satisfying side dish.

Cooking features

Despite the fact that the process of cooking chicken broth in a slow cooker is simple and does not require the housewife to know many subtleties, she will still have to take some points into account. Otherwise, even a smart unit will not solve the problem in the best possible way.

The quality of the finished dish directly depends on the quality of the starting products. For the broth, it is better to take chicken raised on a farm rather than at a poultry farm - the broth from it will be more rich, aromatic and healthy.
Broth made from chicken bones is richer and more transparent, but it is considered dietary when cooked from breast or fillet.
An inexperienced housewife may wonder whether it is necessary to boil water before putting the chicken in it. If you were boiling chicken for a second course, it would be wiser to do this in order to keep the meat juicy. However, when cooking broth, something completely different is important: so that the maximum of nutrients from the chicken goes into the broth. Therefore, fill it with cold water and only then bring it to a boil. It is also advisable to salt a dish immediately when cooking it in a slow cooker, since salt helps to digest the beneficial substances from meat and vegetables.
In order for the chicken broth to be aromatic, roots, spices and vegetables are added to it during cooking. The most commonly used are onions, carrots, celery and parsley roots, allspice and black pepper, and bay leaves. There is no need to chop them finely. After preparing the broth, the used vegetables and spices are thrown away, since they have already transferred most of the beneficial substances to the broth. If you want to prepare a broth with vegetables so that they remain suitable for consumption, you need to put them in a ready-made broth, heat them up and bring them to readiness.
The duration of cooking chicken broth in a slow cooker depends on the size of the poultry pieces and the selected cooking mode. Usually it is 1.5–2 hours.
After cooking, the broth must be strained and the multicooker bowl washed, as plaque will appear on its walls due to the fact that it was not possible to remove the foam protruding from the surface while cooking the broth.
If you want the broth to have a richer color and taste, you can first fry the vegetables in a dry frying pan or bake them in the oven until half cooked.
Do not leave the spices in the broth for a long time: they will give it a bitter taste.

Fish broth in a multicooker Redmond

If you are tired of meat soups, we suggest replacing them with fish dishes for a while. Your household will definitely like the fish soup cooked in a rich broth. Making such a broth in a Redmond multicooker is not difficult; first, stock up on the following products:

fresh fish (trout or salmon) – 600-700 g;
water – 2 l;
onion – 1 pc.;
carrots – 1 pc.;
salt - to taste;
bay leaf, white peppercorns - to taste.

Prepare fish broth in the Redmond multicooker:

Rinse the fish in cold water, remove the fins and make sure that there are no scales left anywhere.
Peel the onions and carrots, wash and cut into 2-4 pieces.
Place the prepared fish and vegetables into the Redmond multicooker container. Next add pepper and bay leaf. Pour water into the bowl and salt the dish to taste.
Place the Redmond multicooker in the “Stew” mode and cook the broth for 1.5 hours. At the end of cooking, taste the dish again for salt.
When the broth has cooled, remove the fish and strain the liquid through a fine strainer.

The fish broth turns out nice and clear, and very little foam is formed during its preparation. The broth can be used not only as a base for fish soup, but also in the preparation of various sauces. Excess broth can be frozen and stored in the refrigerator for some time.

Secrets of a good housewife

Usually, when an experienced housewife is going to cook broth in a slow cooker, she places the prepared, washed meat in water and brings it to a boil, turning on the “Cooking” mode. Then he removes the foam, adds spices and vegetables, and only after that sets the “Stewing” mode.

Most housewives, after waiting for the first water to boil, carefully drain it and pour in new water. This way they get rid of excess extractives.

It is quite acceptable to boil the meat in a whole piece, but it is more convenient to cut it coarsely. The richness of the broth will depend on how much poultry or meat is placed in the slow cooker.

By the way, thrifty housewives freeze the prepared broth “for later.” They cool it and pour it into plastic bags or containers. Afterwards, it is quite convenient to heat up the broth, cooking soup, borscht based on it, preparing potatoes with meat and mushrooms and many other delicious dishes.

Beef broth in a Redmond slow cooker

The Redmond multicooker is an indispensable assistant in preparing such dishes as beef broth. The fact is that in the bowl of a multicooker the meat does not just boil, as in a regular saucepan, but simmers for a long time at high temperature. As a result, the beef melts in your mouth, and the broth turns out rich and very tasty.

To prepare broth in the Redmond multicooker, use the following products:

beef on the bone – 0.5 kg;
water – 2 l;
carrots – 1 pc.;
onions – 2 pcs.;
bay leaf – 1-2 pcs.;
black and allspice peas – 5-6 pcs.;
salt - to taste;
parsley root – 1 pc.;
parsley - 1/2 bunch.

To cook beef broth in a Redmond slow cooker, follow the instructions below:

Rinse the meat under running water and separate from the bone. Pour a little vegetable oil into a frying pan, heat it and fry the bone for a few minutes, then transfer it to the Redmond multicooker bowl.
Peel the vegetables and parsley root, wash and cut into several large pieces.
Place meat, onions and carrots, black and allspice, as well as parsley root and a few bay leaves into the slow cooker. Pour water and salt over all ingredients.
Place the Redmond multicooker in the “Stew” mode and cook the broth for 4-5 hours. About 1-2 minutes before the end of cooking, taste the dish for salt, add salt if necessary, and also add chopped parsley to the bowl.
Cool the finished broth, remove the meat and strain the liquid.

Diet option

Perhaps everyone knows that turkey is a dietary product. For lunch, prepare turkey broth in the slow cooker. Add some vegetables and get an incredibly tasty first course.

Compound:

2.5 liters of filtered water;
half a turkey carcass;
parsley root to taste;
frozen green peas – 70 g;
carrots - 1 root vegetable;
onion – 1 pc.;
3 pcs. black peppercorns;
1-2 pcs. bay leaves;
2 tsp. table salt;
1 tbsp. l. refined sunflower seed oil.

Preparation:

Cut the cooled turkey carcass in half along the ridge. We need one half.
Wash it thoroughly with water and cut it into portions.
Place the turkey pieces in a multi-cooker bowl. Add one unpeeled onion, allspice black peppercorns, laurel leaves.
Fill with filtered water.
Set the program mode “Extinguishing”, time – 120 minutes.
Peel the parsley root and carrots, rinse and chop.
After the beep sounds, transfer the boiled meat to a plate and strain the broth through a sieve.
Wash the multicooker bowl and dry it.
Pour refined sunflower seed oil into the multicooker container.
Select the “Frying” program mode. We send chopped parsley root with carrots and sauté.
Add green peas and fill everything with strained broth.
Select the “Stew” program mode and simmer the broth for a quarter of an hour.

On a note! Separate the boiled turkey meat from the bone. Place it on a plate and add broth with vegetables.

Basically, all broths are prepared the same way. Be sure to remove any foam that appears and strain the broth so that it turns out crystal clear. Such dishes will warm you up in severe frost and will help strengthen your immune system. Bon appetit!

Are you still convinced that beef ribs are too tough and that in order to somehow soften their harsh character, you will be required to stand for long hours at the stove? It's time to say goodbye to prejudice: in fact, high-quality marbled beef does not require long cooking and tuning. And if you cook ribs in a slow cooker, it will do almost all the routine work for you.

Beef ribs are far from the most tender part of the carcass, there’s no arguing that. But in terms of juiciness and tenderness, well-cooked ribs can easily compete even with steak. Stewed meat has its own important advantages: you can cook a lot of it at once and for future use, it will only benefit from being steeped in the sauce for a couple of days, and, importantly, even if reheated it will not lose its taste properties.

The trick is that the only way to get tenderness from the ribs is through slow cooking at a low temperature. This is what scares inexperienced cooks the most: the very thought that they will have to stand at the stove for three or four hours waiting for dinner makes them avoid beef ribs.

The second fear is that before cooking the ribs will have to be cunningly cut, cleaned, and prepared, which also requires time and serious culinary dexterity.

Yes, you will have to if you bought beef ribs at a market where butchers do not adhere to a single cutting scheme and chop the carcass as they please. But in specialized stores today you can find an impeccably processed product, completely ready for culinary use.

Moreover, the Miratorg agricultural holding’s product range includes properly cut Black Angus ribs, as well as marinated ribs, so you don’t have to rack your brains over a set of spices and wait for the meat to marinate.

But even if you bought the ribs raw, the quality of marbled Black Angus beef will allow you to achieve maximum taste without much hassle: the fatty veins located in the thickness of the piece will saturate the meat with juice during the entire leisurely cooking. And a multicooker will solve the time problem - without air access, the ribs cook much faster than in an oven or pan. In addition, using a multicooker you can simulate baking ribs in a Russian oven, and what could be tastier than meat from the oven?

If you want to learn how to cook delicious beef ribs, read on:

Preparing the ribs

You will need beef ribs with meat, what in the meat classification are often called short rib or asado steak.

If you are using a whole rib plate, then first of all, pry it with a knife and carefully remove the hard membrane so that you do not get any rubber pieces of it in the dish. With Miratorg's Black Angus beef ribs, however, this is not required - they are fully prepared for frying and stewing.

Decide how you will season the ribs

Many people like to cook the ribs in barbecue sauce, soy sauce or sour cream and marinate them in advance (a couple of hours in the refrigerator is enough). But marbled beef is good on its own; you shouldn’t drown out its exquisite taste with overly aggressive seasonings. Simply sprinkle the ribs on both sides with salt and pepper and leave for 10 minutes.

Quickly fry the ribs, sealing the juices inside the caramel crust

Turn on the multicooker in the “frying” mode and set the timer to 20 minutes. Pour a little oil into the bottom of the bowl; there is no need to overdo it - during cooking, the ribs will release their fat and juice. Wait until the oil is hot, then add the ribs to the bowl. Turn the ribs over from time to time. When they brown, add 1 tbsp to the bowl. l. honey, stir and continue frying the meat until a beautiful caramel crust and the end of the specified time.

It is important to lay out the meat in one layer - if there are too many ribs, fry them in batches and transfer them to a plate.

Prepare mustard dressing

The idea of the sauce in which we are going to stew the ribs is a combination of sour tomato notes with honey sweetness and slight spiciness of mustard, which reveals the noble meat taste of marbled beef in the most spectacular way when cooked.

Create conditions for the ribs to stew in their own juices

Once the ribs are browned, add the tomato mustard dressing to the bowl. Mix thoroughly - it is very important that the aromatic mixture literally envelops the meat. Then pour in water so that it covers the meat: we need water so that the ribs stew in their own juices, saturated with the aroma of the broth and spices. In addition, meat gravy is perhaps the most delicious addition to ribs.

Set the stewing mode and set the timer to 1 hour. After 20 minutes, open the lid and add 1 chopped onion and chopped garlic clove to the multicooker bowl. If you wish, you can add a couple of potatoes cut into slices, then you will immediately have the meat, the sauce, and the side dish ready (you can do this at the very beginning of cooking, but then cut the potatoes larger).

In an hour of leisurely stewing in a slow cooker, you will get a broth that is ideally rich in richness, and beef on the bone will acquire the texture we need: it easily slides off the bone, it can even be cut with a spoon, but at the same time it retains the shape and texture of normal meat, without turning into stew.

Moreover, if you do not immediately remove the meat from the multicooker, the gadget will go into temperature maintenance mode: that is, if, after putting the ribs in for stewing, you went to work, a warm lunch or dinner will be waiting for you in the evening.

Beat the serve

Beef ribs are traditionally paired with mashed potatoes, stewed potatoes and cabbage, or simply with a green salad.

If you want to complicate the story, prepare a German-inspired potato salad for the ribs: with capers, white onions and a mustard-honey dressing that will sing in unison with the mustard note of the stew.

And finally - the crowning number: if at the very end you sprinkle the warm meat with a teaspoon of powder from dry porcini mushrooms ground in a blender or grated champignons, then the aroma of the meat will be so intoxicating that it will immediately gather all the household at the table.

Here's a video to see the recipe in detail:

How to cook meat in a slow cooker (Panasonic, Polaris, Redmond, etc.) and how long to cook it for soup? For cooking meat, a multicooker is the most suitable and modern kitchen appliance. It turns out very tasty and healthy. Also, meat cooked in a slow cooker can be used for salad or passed through a meat grinder and made into a filling for pancakes. You can also cook pilaf with meat in a slow cooker, a meat dish in a slow cooker, and fry meat in a slow cooker.

To cook meat in a slow cooker, you will need the following ingredients:

1 kg of meat (beef or pork);
1 bay leaf;
2 cloves of garlic;
water;
salt.

Pork broth in a Redmond slow cooker

Soups cooked with pork broth are very satisfying and appetizing. This broth is also good for making jellied meat. To make pork broth in a Redmond slow cooker, you will need the following ingredients:

pork on the bone – 500-600 g;
water – 2 l;
onion – 1 pc.;
salt, black pepper - to taste.

Method for preparing broth in a Redmond multicooker:

Rinse the pork thoroughly under running water and remove everything unnecessary: films, veins, excess fat.
Peel the onion and cut in half. Place the ingredients in the Redmond multicooker container and fill with water. Add salt, pepper or any other spices to your taste.
Activate the “Extinguishing” option on the device panel and set the timer for 2 hours.
After 20-30 minutes from the start of cooking, remove the foam and taste the dish for salt.
Close the multicooker lid and leave the broth to cook until the end of the program.

Mushroom broth in a Redmond slow cooker

If you decide to prepare such a broth, give preference to wild mushrooms, since they will give the dish a rich and incomparable aroma. We also note that boletus and boletus can turn the broth dark, so it is better not to use them. Porcini mushrooms are ideal, although other edible varieties are also suitable.

What you will need to prepare mushroom broth in the Redmond slow cooker:

dried mushrooms – 50 g;
carrots – 2 small pieces;
onion – 1 head;
water – 2 l;
parsley root – 1 pc.;
salt - to taste.

To cook this broth in a Redmond multicooker, follow the instructions:

Rinse dried mushrooms and soak in cold water for at least 3 hours so that they are saturated with liquid. After this time, strain the water into a separate container.
Peel the vegetables, then cut into large pieces. Rinse the parsley root thoroughly.
Place all the prepared products into the bowl of the Redmond multicooker and pour in the water in which the mushrooms were soaked. Salt the dish, set the “Stew” mode on the panel and cook the broth for 1-1.5 hours.
After the program ends, let the liquid cool, then strain it into a separate pan. Pass the boiled mushrooms through a meat grinder or chop in a blender, then add them back to the broth.

Cooking meat broth

How to cook broth in a slow cooker? Beef, which is considered a dietary and very healthy dish, should be prepared as follows:

First, all the ingredients for the broth are prepared. The bones and meat must be thoroughly washed. For this dish, ribs that are not too trimmed and have some meat left on them are suitable. You need to make sure that there are no small bones that have the ability to get into the broth. Although chefs with extensive experience convince us that when preparing meat broth (in this case, beef), it is more correct to choose fillet. Because bone adds cloudiness.
Now the parsley root and vegetables are peeled. Carrots and onions are cut coarsely. This is done so that later, if such a desire arises, they can be quickly removed from the finished broth.
Now meat ribs, spices, vegetables and salt are placed in the pan of the device. Place it in a multicooker and pour cold water. Close the lid tightly and set the desired mode - “Soup”.
The broth in the slow cooker should be cooked for two hours. But if you boil only meat bones, it will take longer - four or even five hours. In order to improve the taste of the broth, the bones can be pre-baked using the “Baking” mode.

Advice from experienced housewives. To prevent bones from scratching the surface of the multicooker, you can place a special silicone mat on the bottom.

Useful tips

To prepare the broth, you can use any type of meat, but the most wonderful taste will have a dish cooked from meat on the bone.
To make the broth good, it is important not only to choose the right products for its preparation, but also to pay due attention to the main ingredient - water. It must be fresh and cleaned. Tap water, which contains many harmful impurities, can spoil the taste of the dish.
If you are going to cook broth and frozen meat, you should first defrost it properly. Under no circumstances should you cook it as soon as you take it out of the refrigerator; rapid defrosting in hot water will lead to a deterioration in the taste of the product. It is best to remove the meat from the freezer a few hours before preparing the broth.
Onions are always added to the pork broth - it gives the dish an appetizing aroma. And if you want to get a beautiful golden hue to the soup, add fried carrots to the dish.
Dried tomatoes will give the broth an interesting taste and a beautiful dark shade.
Once you have cooked the broth, you don’t have to use it right away. You can freeze the liquid for a while; the broth can be stored in the freezer for a couple of weeks.