Beef-broth
Ingredients
Directions
Combine minced beef and water in an earthen vessel and let it stand for one hour.
Strain the mixture through a stout muslin, squeezing all the juice from the meat.
Place the liquid in a pot and stir while slowly heating it just to 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
- Supplies the meat juices that give the broth its flavor and body.
- Water
- Soaks the beef and draws out its juices into the liquid.
The step that matters
Slowly heating the liquid to just the boiling point. Heating gently while stirring keeps the broth clear and prevents proteins from clumping and clouding it. Boiling hard would make the broth cloudy and greasy.
“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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