- Category
- Sauces and condiments
- State
- Liquid
- Usual unit
- l
What it is
Meat broth is a liquid made by cooking meat and, in some preparations, bones in water. It may also contain vegetables and herbs, so there is no single ingredient list that applies to every broth. It can be served hot on its own, like a simple consommé, or used as cooking liquid and as a base for soups, purées, rice dishes, stews and sauces. A more concentrated broth usually tastes stronger; the term stock is often used for a reduced, concentrated preparation. Packaged products can vary in their ingredients and preparation, so check the label before buying or using one.
When to use it
Use meat broth when a recipe needs a liquid with a meaty flavour, such as a soup, rice dish, stew or sauce. It can also be served hot on its own if its flavour and seasoning suit that purpose. A mild broth lets other ingredients stand out, while a more concentrated one gives a more pronounced taste. If the recipe will reduce the liquid, taste it before adding salt, as concentration can intensify the salty flavour. For a more neutral result, use water instead, bearing in mind that the dish will have less meaty flavour.
How to use it
Add the broth to the pot, pan or baking dish in the amount of liquid specified by the recipe, then let it combine with the other ingredients as they cook. It can replace some or all of the water in a soup, rice dish or stew when you want a meaty flavour; the result depends on the broth’s strength and the other ingredients. For a more intense sauce, reduce the broth during cooking, tasting it and adjusting the seasoning at the end. If serving it on its own, heat it and taste for salt before serving. After opening a commercial product, follow the package directions. For homemade broth, strain out the solids and set aside any meat you want to use in another dish.
Flavour and texture
The flavour is generally savoury and meaty, but varies with the meat, bones, vegetables and aromatics used. The colour may be light or darker, and roasting the ingredients beforehand can produce a more intense broth. The texture is usually fluid; more concentrated preparations may feel thicker or gelatinous. Salt level and aromatic character also differ between recipes and products.
How to choose it
Read the ingredient list and package information to check what types of meat, vegetables, herbs and other ingredients the product contains. Consider its strength and seasoning in relation to how you plan to use it: a mild broth may be more versatile, while a concentrated one can add a stronger flavour. If you plan to reduce it, taste it before adding more salt to the dish.
Storage
Store broth as directed on its label and follow the instructions for use after opening. For homemade broth, do not assume it can be kept for a fixed length of time: the available information does not establish a generally safe storage duration. If you make a large batch, consult official food-safety guidance for cooling and storage, and label the container clearly.
Substitutions
Water can replace broth when a milder flavour is acceptable; taste and adjust the recipe’s seasoning. Vegetable broth may be another option if you want to avoid a meaty flavour, but it changes the dish’s flavour profile, and its ingredients should be checked for individual needs. There is no universal substitution ratio: adjust the liquid to suit the recipe.
Common mistakes
Adding salt before tasting the broth can make a dish too salty, especially if the liquid is reduced. A very strong broth can also overwhelm a delicate recipe. Do not assume that all packaged broths have the same ingredients, flavour or concentration: check the label and adjust the amount to the dish.
Safety and allergens
Check the product label and follow its storage and use instructions. If you need to avoid an allergen, check the information for the specific product; cooking does not remove allergens.
Culinary uses
- Base líquida para sopas y cremas
- Aporta sabor a guisos, estofados, arroces y salsas
Recommended techniques
- Añadirlo como líquido de cocción y dejar que se integre con los demás ingredientes
- Reducirlo para obtener un líquido más concentrado e intenso
Pairs well with
- Arroz y pasta
- Verduras, legumbres y preparaciones de carne
Frequently asked questions
How can I use meat broth?
Serve it hot or use it as the liquid base for soups, rice dishes, stews and sauces. Adjust the amount to the recipe and the broth’s flavour.
Can I replace meat broth with water?
Yes, if a milder flavour works for you. Water does not add the meaty flavour of broth, so you may want to adjust the seasoning.
Do all meat broths have the same ingredients?
No. Recipes and products can contain different meats, vegetables and aromatics. Check the label of the specific product.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Estimated nutrition
- Fat
- 7.95 g
- Saturates
- 2.2 g
- Carbohydrate
- 0 g
- Sugars
- 0 g
- Fibre
- 0 g
- Protein
- 21.8 g
- Salt
- 1.26 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
- Técnicas de cocción que mejor conservan los nutrientes Nutriendo www.academianutricionydietetica.org/que-comer/tecnicas-coccion-nutrientes/
- Caldo - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Caldo
- ¿Qué es la Iniciativa de Codificación de Textos? - Las variedades de la estructura textual - OpenEdition Press doi.org/10.4000/books.oep.15677
- Agencia Española de Seguridad Alimentaria y Nutrición www.aesan.gob.es/
- Caldo de carne amimaneracocinando.com/caldo-de-carne/
- Cómo hacer caldo de carne casero bonviveur.com/es/recetas/caldo-de-carne
- - YouTube www.youtube.com/watch?v=fxz4xt3YJdE
- Caldo | Gastronomía & Cía www.gastronomiaycia.com/caldo/
- El mundo de los caldos: mucho más que agua, ingredientes y tiempo margavilan.substack.com/p/el-mundo-de-los-caldos-mucho-mas
- Historia de la sopa historia-de-la-gastronomia.vivirasturias.com/anecdotas-e-historietas/i/70428074/historia-de-…
- Food Allergies | FDA www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies
- Food allergens | EFSA www.efsa.europa.eu/en/safe2eat/food-allergens
- Managing allergens | Food Standards Scotland www.foodstandards.gov.scot/business-guidance/running-a-food-business/managing-allergens
- CALDO DE CARNE – GASTROCRÓNICAS gastrocronicas.com/2010/05/11/caldo-de-carne/
- Caldo suave de carne - Tú te lo guisas tuteloguisas.com/caldo-suave-de-carne/
- Consomé en varias cocciones | Dorar no sella los jugos dorarnosella.com/2013/12/30/consome-en-varias-cocciones/
