{"id":211661,"date":"2026-01-27T10:56:24","date_gmt":"2026-01-27T10:56:24","guid":{"rendered":"https:\/\/disteco.com\/?p=211661"},"modified":"2026-01-20T14:50:28","modified_gmt":"2026-01-20T14:50:28","slug":"les-millors-carns-per-brous","status":"publish","type":"post","link":"https:\/\/disteco.com\/ca\/les-millors-carns-per-brous\/","title":{"rendered":"Les millors carns per brous"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/disteco.com\/wp-content\/uploads\/2020\/01\/las-mejores-carnes-para-caldos-1024x576.jpg\" alt=\"Les millors carns per a brou\" class=\"wp-image-211651\" srcset=\"https:\/\/disteco.com\/wp-content\/uploads\/2020\/01\/las-mejores-carnes-para-caldos-980x551.jpg 980w, https:\/\/disteco.com\/wp-content\/uploads\/2020\/01\/las-mejores-carnes-para-caldos-480x270.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n<h6 data-start=\"42\" data-end=\"112\"><span style=\"color: #cc0000;\"><em><strong>Les millors carns per brous<\/strong><\/em><\/span><\/h6>\n<h2 data-start=\"42\" data-end=\"112\"> <\/h2>\n<h2 data-start=\"42\" data-end=\"112\"><strong>Les millors carns per a vins, sabor a cada cullerada<\/strong><\/h2>\n<p data-start=\"114\" data-end=\"374\">Hi ha talls ideals per rostir, altres perfectes per guisar i alguns pensats per a la barbacoa. Tot i aix\u00f2, quan l&#8217;objectiu \u00e9s obtenir un <strong data-start=\"259\" data-end=\"305\">sabor profund i concentrat en un l\u00edquid<\/strong>, l&#8217;elecci\u00f3 canvia: necessitem <strong data-start=\"339\" data-end=\"373\"> les millors carns per a brous<\/strong>. <\/p>\n<p data-start=\"376\" data-end=\"719\">A difer\u00e8ncia dels guisats, on busquem que la carn conservi la seva textura tendra i sucosa, en els <strong data-start=\"476\" data-end=\"495\"> brous de carn <\/strong> \u00e9s important extreure&#8217;n al m\u00e0xim el sabor, l&#8217;aroma i el cos. Aix\u00f2 s&#8217;aconsegueix gr\u00e0cies a la combinaci\u00f3 de <strong data-start=\"608\" data-end=\"647\">polpa, ossos i teixits conjuntius<\/strong>, que alliberen gelatina i matisos durant una cocci\u00f3 lenta i perllongada. <\/p>\n<p data-start=\"721\" data-end=\"854\">El resultat \u00e9s un brou sabor\u00f3s, equilibrat i ple de matisos, ideal com a base per a sopes, arrossos, salses o guisats tradicionals.<\/p>\n<h3 data-start=\"856\" data-end=\"902\"><strong>Talls de carn ideals per a un bon brou.<\/strong><\/h3>\n<p data-start=\"903\" data-end=\"1027\">Les <strong data-start=\"907\" data-end=\"936\">millors carns per a brou <\/strong> s\u00f3n aquelles que combinen os i una mica de carn. Entre les m\u00e9s recomanades es troben: <\/p>\n<ul data-start=\"1029\" data-end=\"1715\">\n<li data-start=\"1029\" data-end=\"1212\">\n<p data-start=\"1031\" data-end=\"1212\"><strong data-start=\"1031\" data-end=\"1064\">Boc\u00ed de vedella o jarret<\/strong>: procedeix de les potes de l&#8217;animal i es talla transversalment. \u00c9s una carn magra, melosa i molt rica en col\u00b7lagen, perfecta per a vins amb cos. <\/p>\n<\/li>\n<li data-start=\"1213\" data-end=\"1338\">\n<p data-start=\"1215\" data-end=\"1338\"><strong data-start=\"1215\" data-end=\"1226\">Osso buco<\/strong>: similar al botifarr\u00f3, pot ser de vaca, bou o xai. El seu os central aporta gelatina i un sabor intens. <\/p>\n<\/li>\n<li data-start=\"1339\" data-end=\"1431\">\n<p data-start=\"1341\" data-end=\"1431\"><strong data-start=\"1341\" data-end=\"1363\">Genoll de vedella<\/strong>: un altre tall de les potes molt apreciat per a vins tradicionals.<\/p>\n<\/li>\n<li data-start=\"1432\" data-end=\"1508\">\n<p data-start=\"1434\" data-end=\"1508\"><strong data-start=\"1434\" data-end=\"1452\">Ossos de canya<\/strong>: el moll aporta untuositat i profunditat al brou.<\/p>\n<\/li>\n<li data-start=\"1509\" data-end=\"1620\">\n<p data-start=\"1511\" data-end=\"1620\"><strong data-start=\"1511\" data-end=\"1530\">Ossos de pernil<\/strong>: ideals per enriquir el sabor de vins i sopes, especialment en receptes cl\u00e0ssiques.<\/p>\n<\/li>\n<li data-start=\"1621\" data-end=\"1715\">\n<p data-start=\"1623\" data-end=\"1715\"><strong data-start=\"1623\" data-end=\"1644\">Espinada de porc<\/strong>: va del coll a la cua i aporta un sabor potent i molt caracter\u00edstic<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1717\" data-end=\"1833\">La combinaci\u00f3 de diversos talls sol ser la clau per aconseguir un <strong data-start=\"1792\" data-end=\"1832\">brou equilibrat i ple de matisos<\/strong>.<\/p>\n<h3 data-start=\"1835\" data-end=\"1892\"><strong>Passos clau per preparar un brou de carn exquisit<\/strong><\/h3>\n<p data-start=\"1893\" data-end=\"1976\">Per treure el m\u00e0xim partit a aquestes carns, conv\u00e9 seguir alguns passos b\u00e0sics:<\/p>\n<ol data-start=\"1978\" data-end=\"2613\">\n<li data-start=\"1978\" data-end=\"2078\">\n<p data-start=\"1981\" data-end=\"2078\"><strong data-start=\"1981\" data-end=\"2015\">Neteja les peces en aigua freda<\/strong> per eliminar restes de sang o petites estelles d&#8217;os.<\/p>\n<\/li>\n<li data-start=\"2079\" data-end=\"2180\">\n<p data-start=\"2082\" data-end=\"2180\"><strong data-start=\"2082\" data-end=\"2115\">Torra els ossos al forn<\/strong> si busques un brou m\u00e9s fosc i amb m\u00e9s intensitat de sabor.<\/p>\n<\/li>\n<li data-start=\"2181\" data-end=\"2302\">\n<p data-start=\"2184\" data-end=\"2302\">Fes servir <strong data-start=\"2188\" data-end=\"2254\">aproximadament dos litres d&#8217;aigua freda per cada quilo de carn<\/strong>, perqu\u00e8 els sucs s&#8217;extreguin a poc a poc.<\/p>\n<\/li>\n<li data-start=\"2303\" data-end=\"2396\">\n<p data-start=\"2306\" data-end=\"2396\">Quan comenci a bullir, abaixa el foc i deixa <strong data-start=\"2352\" data-end=\"2393\">coure suaument durant unes 2 hores<\/strong>.<\/p>\n<\/li>\n<li data-start=\"2397\" data-end=\"2523\">\n<p data-start=\"2400\" data-end=\"2523\">Afegeix-hi les verdures (ceba, pastanaga, porro\u2026), preferiblement tamb\u00e9 torrades, i cuina <strong data-start=\"2493\" data-end=\"2520\">almenys 40 minuts m\u00e9s<\/strong>.<\/p>\n<\/li>\n<li data-start=\"2524\" data-end=\"2613\">\n<p data-start=\"2527\" data-end=\"2613\"><strong data-start=\"2527\" data-end=\"2562\">Cola el brou i deixa-ho refredar<\/strong> per retirar f\u00e0cilment el greix de la superf\u00edcie.<\/p>\n<\/li>\n<\/ol>\n<h3 data-start=\"2615\" data-end=\"2659\"><strong>La import\u00e0ncia de la qualitat de la carn<\/strong><\/h3>\n<p data-start=\"2660\" data-end=\"2990\">Per obtenir un brou realment sabor\u00f3s, \u00e9s fonamental partir de <a href=\"https:\/\/disteco.com\/ca\/tendencies-i-oportunitats-en-el-consum-de-carn-fresca\/\" target=\"_blank\" rel=\"noopener\"><strong data-start=\"2726\" data-end=\"2764\">talls de carn de primera qualitat<\/strong><\/a>.<\/p>\n<p data-start=\"2660\" data-end=\"2990\">A <strong data-start=\"2769\" data-end=\"2810\"><span class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"><span class=\"whitespace-normal\">Grup Alimentari Disteco<\/span><\/span><\/strong> treballem amb <a href=\"https:\/\/disteco.com\/ca\/carns\/\" target=\"_blank\" rel=\"noopener\"><strong data-start=\"2826\" data-end=\"2853\">productors de proximitat<\/strong><\/a>, garantint frescor, tra\u00e7abilitat i la millor selecci\u00f3 de carns per a tot tipus de preparacions, inclosos els vins tradicionals.<\/p>\n<p data-start=\"2992\" data-end=\"3125\" data-is-last-node=\"\" data-is-only-node=\"\">Triar b\u00e9 la mat\u00e8ria primera \u00e9s el primer pas per aconseguir <strong data-start=\"3054\" data-end=\"3093\">brous de carn amb sabor aut\u00e8ntic<\/strong>, plens de tradici\u00f3 i qualitat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hi ha talls ideals per rostir, altres perfectes per guisar i alguns pensats per a la barbacoa.<\/p>\n","protected":false},"author":1,"featured_media":211652,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"<!-- wp:image {\"id\":211651} -->\n<figure class=\"wp-block-image\"><img src=\"https:\/\/disteco.com\/wp-content\/uploads\/2020\/01\/las-mejores-carnes-para-caldos-1024x576.jpg\" alt=\"Las mejores carnes para caldo\" class=\"wp-image-211651\"\/><\/figure>\n<!-- \/wp:image -->\n\n<p><span style=\"color: #cc0000;\"><em><strong>Las mejores carnes para caldos<\/strong><\/em><\/span><\/p>\n\n<!-- wp:spacer -->\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<!-- \/wp:spacer -->\n\n<!-- wp:heading {\"align\":\"left\"} -->\n<h2 style=\"text-align:left\">Las mejores carnes para caldos, sabor concentrado en l\u00edquido.<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:spacer -->\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<!-- \/wp:spacer -->\n\n<!-- wp:heading {\"level\":3} -->\n<h3><strong>Hay cortes para asar, para guisar y para la barbacoa, pero un sabor concentrado en l\u00edquido s\u00f3lo se obtiene de las mejores carnes para caldos.<\/strong><\/h3>\n<!-- \/wp:heading -->\n\n<!-- wp:spacer -->\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<!-- \/wp:spacer -->\n\n<!-- wp:paragraph -->\n<p>Mientras que en <a href=\"\/?page_id=204871\">las carnes<\/a> para guisar es importante que la pieza retenga el sabor con una textura tierna, en los cortes para preparar caldos de carne buscamos todo lo contrario. <\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Los caldos de carne son extractos de las sustancias m\u00e1s\nsabrosas de la pulpa, el hueso y los tejidos conjuntivos, gracias a los cuales,\nse logra un l\u00edquido con aroma, sabor y cuerpo esquicito. <\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph {\"textColor\":\"vivid-red\"} -->\n<p class=\"has-text-color has-vivid-red-color\">Por ese motivo, las mejores carnes para caldo son aquellas\ncon hueso y algo de pulpa, como: <\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:quote -->\n<blockquote class=\"wp-block-quote\"><p><strong>-<\/strong> <strong>Morcillo de ternera o jarrete,<\/strong> proveniente de las patas de la ternera, cortada transversalmente, cuya carne es magra, melosa y con muchas fibras.<\/p><p> <strong>-<\/strong> <strong>Osobuco,<\/strong> al igual que el morcillo, se obtiene de las patas del animal, puede ser de vaca, de buey o de cordero, cortado en rodajas con el hueso en el centro.<\/p><p> <strong>-<\/strong> <strong>Rodilla de ternera,<\/strong> otra parte de las patas que se aprovecha muy bien en caldos.<\/p><p> <strong>-<\/strong> <strong>Huesos de ca\u00f1a,<\/strong> que con el tu\u00e9tano aportan cuerpo al caldo.<\/p><p> <strong>-<\/strong> <strong>Huesos de jam\u00f3n,<\/strong> utilizados para enriquecer el sabor de los caldos y sopas.<\/p><p> <strong>-<\/strong> <strong>Espinazo de cerdo,<\/strong> una parte que va de cuelo al rabo y que aporta un gran sabor a caldos y guisos.<\/p><\/blockquote>\n<!-- \/wp:quote -->\n\n<!-- wp:paragraph {\"textColor\":\"vivid-red\"} -->\n<p class=\"has-text-color has-vivid-red-color\">Los pasos clave para preparar un exquisito caldo de carne\ncasero<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:quote -->\n<blockquote class=\"wp-block-quote\"><p><strong>1. Limpiar las piezas en agua fr\u00eda,<\/strong> para eliminar los restos de carne y posibles astillas de hueso.<\/p><p><strong>2. Tostar los huesos al horno,<\/strong> esto le dar\u00e1 un extra de sabor y obtendr\u00e1s un caldo m\u00e1s oscuro.<\/p><p><strong>3. Utilizar dos litros de agua por cada kilo de carne, <\/strong>al agua ha de estar fr\u00eda para permitir que los jugos vayan extray\u00e9ndose lentamente. <\/p><p><strong>4. Una vez que comienza a hervir,<\/strong> habr\u00e1 de cocinarse durante 2 horas a fuego m\u00ednimo para mantener la temperatura cercana a la de ebullici\u00f3n.<\/p><p><strong>5. A partir de entonces,<\/strong> a\u00f1adir verduras, tostadas tambi\u00e9n al horno, y dejar cocer por al menos 40 minutos m\u00e1s. <\/p><p><strong>6. Para obtener el caldo, <\/strong>es necesario colarlo y dejarlo enfriar, para quitar la grasa que se forme en la superficie. <\/p><\/blockquote>\n<!-- \/wp:quote -->\n\n<!-- wp:heading {\"level\":3} -->\n<h3>Para conseguir un caldo de sabor exquisito es fundamental adquirir los cortes de carne de mejor calidad. En <a href=\"https:\/\/disteco.com\/\"><strong>Grup Alimentari Disteco<\/strong><\/a><strong> <\/strong>trabajamos con productores de cercan\u00eda, garantizando <a href=\"\/?p=208831\"><strong>frescura y calidad en carnes<\/strong><\/a><strong> <\/strong>para todo tipo de preparaci\u00f3n al mejor precio.  <\/h3>\n<!-- \/wp:heading -->","_et_gb_content_width":"","footnotes":""},"categories":[43],"tags":[200,186,187,417,204,205,165,201],"class_list":["post-211661","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-ultimes-noticies","tag-carns-per-brous","tag-grup-alimentari-disteco-ca","tag-mejor-calidad-ca","tag-mejores-carnes-ca","tag-passos-per-preparar-brou-de-carn","tag-sabor-exquisit","tag-sabor-exquisito","tag-talls-de-carns","post_format-post-format-image"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Les millors carns per brous - GRUP ALIMENTARI DISTECO<\/title>\n<meta name=\"description\" content=\"Hi ha talls per rostir, per guisar i per a la barbacoa, per\u00f2 un sabor concentrat en l\u00edquid nom\u00e9s s&#039;obt\u00e9 de les millors carns per a vins.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/disteco.com\/ca\/les-millors-carns-per-brous\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les millors carns per brous - 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