John Myers
Long-fibered pieces of beef or veal are best used in soups because they usually contain a lot of connective tissue, fat, and tendons, and sometimes bones as well – as in the Gaisburger March, for example. All this gives the broth strong, varied flavors. Typical soup meat from beef and veal, also for our wedding soup, comes from the transverse rib, from the belly flap, from the calf, breast, and tail. The latter is used, for example, in a boiled beef soup. Sometimes the lamb is also used for broths. Pork soup meat is also an option. A special soup chicken is suitable for chicken soup.
Soup meat – how long to cook?
If you prepare soup meat, the liquid per kilogram of meat must simmer over medium heat for a total of two hours. You can prepare the breast as a soup ingredient or as a plate of meat. This also applies to soup meat from the leg slice. Just add it to already boiling salted water. Belly flaps and transverse ribs, on the other hand, contain little that can be used, so they are more used to make a strong broth. To do this, place the pieces of meat in cold, unsalted water to boil the liquid and soup meat together. Theoretically, you can also fry soup meat. However, very streaky pieces with bones become tough very quickly. If you still want to try it, go for a piece with as much meat as possible. Of course, it doesn’t always have to be meat. You can find out what other options you have by taking a look at our soup accompaniment recipes.
