{"id":58699,"date":"2026-10-18T09:21:03","date_gmt":"2026-10-18T09:21:03","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=58699"},"modified":"2026-10-30T09:21:12","modified_gmt":"2026-10-30T09:21:12","slug":"broth-meat-homemade-ramaders-agrupats","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2026\/10\/18\/broth-meat-homemade-ramaders-agrupats\/","title":{"rendered":"Homemade meat broth with Ramaders Agrupats products"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h2 data-pm-slice=\"1 1 &#091;&#093;\">How to make a good meat stock, get more flavour and use the meat after cooking<\/h2>\n<p>As the <strong>days get cooler<\/strong>, we start craving comforting <strong>spoon dishes<\/strong> again, such as a nice bowl of <strong>hot stock.<\/strong> Stock is also a great base for preparing <a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/caldo\/\"><strong>soups<\/strong><\/a>, <strong>rice<\/strong> <strong>dishes<\/strong>, <strong>stews<\/strong> and many <strong>other recipes.<\/strong> However, the result depends largely on the ingredients we use and how we cook them.<\/p>\n<p>Not all cuts of meat contribute in the same way. Some provide an intense flavour, others contain connective tissues that help give the stock body, while others, such as bones, can add depth and texture. Choosing what to buy is therefore just as important as respecting the cooking time if you want a more flavourful stock. It is also important to understand the difference between using bones and meat.<\/p>\n<p>At Ramaders Agrupats, we explain which cuts you can choose, how to prepare a tasty stock and how to make the most of it in the kitchen.<\/p>\n<p><strong>Bones<\/strong> are commonly used to add flavour and body to stock. You can ask for <a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/veal-bones\/\"><strong>beef bones<\/strong><\/a> for stock and combine them with other meats. The proportion of bones will depend on how intense you want the flavour to be and what you plan to prepare.<\/p>\n<p>However, it is worth remembering that adding more bones does not necessarily make a stock better. The quality of the ingredients, the amount of water and the cooking time are also factors that influence the result.<\/p>\n<p>Meat such as <strong>chicken<\/strong> is suitable for making <strong>mild stocks<\/strong>, while <strong>pork<\/strong> can add a different flavour. You can also combine both types of meat.<\/p>\n<h3>How to make good meat stock step by step<\/h3>\n<p>1. Choose the meat and bones you are going to use. To build up the flavour, you can add onion, carrot, leek and celery, along with some aromatic herbs. Then wash the vegetables and cut them into large pieces.<\/p>\n<p>2. Place the meat and bones in a pot and cover them with cold water. Then heat gradually until the water begins to simmer gently. This method allows the ingredients to warm up progressively while releasing their flavour into the liquid.<\/p>\n<p>3. During the first stages of cooking, foam may form on the surface. You can remove it with a slotted spoon to keep the stock clearer. Then lower the heat to maintain a gentle simmer. A vigorous boil can make the liquid cloudy and cause more water to evaporate than necessary.<\/p>\n<p>4. Add the vegetables and continue cooking gently. The cooking time will depend on the cuts you have chosen and their size. Cuts containing bones and connective tissue usually need a longer cooking time.<\/p>\n<p>5. Check the stock as it cooks and add hot water if necessary to keep the ingredients covered. Once the stock has developed the flavour you want and the ingredients have released what they need to, strain it through a fine-mesh sieve.<\/p>\n<p>6. Taste the stock before adding salt. If you are going to use it to prepare a sauce, a rice dish or a stew, bear in mind that the liquid may reduce during the subsequent cooking process and become more concentrated in flavour.<\/p>\n<p>If you want to remove some of the fat, you can allow the stock to cool in the fridge and remove the layer that solidifies on the surface.<\/p>\n<h3>What to do with the meat left over after making stock<\/h3>\n<p>One of the advantages of making homemade stock is that the meat used does not necessarily have to end up in the bin. If it is still pleasant to eat, you can use it in other recipes. Some of the most common options are making <a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/croquettes\/\"><strong>croquettes<\/strong><\/a>, <strong>pastries<\/strong> and <strong>fillings<\/strong>.<\/p>\n<p>Before choosing one of these options, however, you should check that the meat still has a pleasant texture. If it has become too dry or fibrous, it may work better when combined with a sauce or a moist vegetable sofrito.<\/p>\n<p><strong>Important:<\/strong> <strong>cool<\/strong> and <strong>store<\/strong> the cooked meat safely. Do not leave it at room temperature for hours, and refrigerate it in suitable containers. When you are ready to use it, <strong>defrost<\/strong> it safely in the <strong>fridge<\/strong> first and then <strong>reheat<\/strong> it thoroughly before serving.<\/p>\n<p>Making homemade stock is about more than simply boiling meat and bones. Choosing the right ingredients, controlling the cooking process and knowing how to use the leftovers allows you to get more out of your purchase.<\/p>\n<p>If you are unsure which cuts to choose, at <strong>Ramaders Agrupats<\/strong> we can help you find the <strong>combination<\/strong> that best suits the type of stock you want to prepare.<\/p>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"How to make a good meat stock, get more flavour and use the meat after cooking As the days get cooler, we start craving comforting spoon dishes again, such as a nice bowl of hot stock. Stock is also a great base for preparing soups, rice dishes, stews and many other recipes. However, the result depends largely on the ingredients we use and how we cook them. Not all cuts of meat contribute in the same way. Some provide an intense flavour, others contain connective tissues that help give the stock body, while others, such as bones, can add depth and texture. Choosing what to buy is therefore just as important as respecting the cooking time if you want a more flavourful stock. It is also important to understand the difference between using bones and meat. At Ramaders Agrupats, we explain which cuts you can choose, how to prepare a tasty stock and how to make the most of it in the kitchen. Bones are commonly used to add flavour and body to stock. You can ask for beef bones for stock and combine them with other meats. The proportion of bones will depend on how intense you want the...","protected":false},"author":5,"featured_media":58711,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[746,242],"tags":[803,897,813],"class_list":["post-58699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-typical-mallorcan","tag-local-gastronomy","tag-local-product","tag-mallorca-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade meat broth with Ramaders Agrupats products<\/title>\n<meta name=\"description\" content=\"How to prepare a good homemade meat broth step by step, which bones to use, and how to ensure nothing, neither the scraps nor the broth.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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