Beef-broth
Ingredients
Directions
Prepare the beef
Mince the beef and place it in an earthen vessel with the water at 85°F (29°C).
Let it stand for one hour.
Strain and cook
Strain the mixture through a fine muslin cloth, squeezing all the juice from the meat.
Heat the liquid on the fire while stirring briskly until it reaches the boiling point.
Remove from heat and season with salt to taste.
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
- Lean beef
- Provides the meat flavor and the juices that make up the broth.
- Water
- Extracts flavor and soluble compounds from the beef as it stands and heats.
The step that matters
Heating while stirring briskly to the boil. Stirring keeps the meat particles from settling and scorching on the bottom of the pot, which would give the broth a burnt taste. Bringing it up gently helps keep the broth clearer.
“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.
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