Name: Beef, Round, Cooked Broth
Ingredients: 2 pounds beef round, cut into 2-inch cubes; 850 milliliters boiling water

Beef, Round, Cooked Broth

Ingredients

2 pounds beef round, cut into 2-inch cubes
850 milliliters boiling water

Directions

The book gives no oven temperature. The 185°F (85°C) in the steps was added when the recipe was transcribed, as a starting point.

Place the beef cubes into boiling water.
Allow the temperature to drop to 185°F (85°C) and maintain it.
Cook for three hours until the meat is well done and dry.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beef round: Provides the meat that releases savory flavor and body into the broth as it cooks.

The step that matters

Hold the temperature at 185°F (85°C). Letting the water return to a hard boil agitates the fat and proteins, which emulsify into the liquid and make the broth cloudy. Holding it just below boiling keeps the broth clearer and the meat tender rather than tight and stringy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.