KitchenTried-and-true tip
Let soup meat rest in the broth after it turns tender
Let soup meat rest in the broth for a while after it turns tender, so it becomes really soft.
- Time
- ⏱ 10–20 min zusätzlich
- Difficulty
- ◆ easy
What you need
- Soup meat
- Broth
- Pot with lid
How to do it
- Cook the meat in the broth until it is tender.
- Leave it to rest in the broth for another ten to 20 minutes.
Variations
- Goulash is said to need at least 90 minutes of slow braising.
Sources
This is where we found the tip. The badge above shows how well it is backed up.
- kuechenfibel.de (opens in a new tab)
Möchten Sie, dass Ihr Suppenfleisch ganz zart ist, lassen Sie es noch etwa zehn bis 20 Minuten ziehen, sobald das Fleisch bereits weich ist.
mindestens 90 Minuten geschmort werden
