Beef-broth
Ingredients
Directions
Combine the minced beef and its juice in an earthen vessel with the water at 85°F (29°C).
Let the mixture stand for one hour.
Strain the mixture through a stout muslin, squeezing all the juice from the meat.
Place the liquid in a pot over heat and stir briskly.
Slowly heat the liquid just to the boiling point, then remove the pot from heat immediately.
Season the broth 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 juice that gives the broth its body.
- Water
- Draws the juices out of the minced meat and forms the liquid base of the broth.
The step that matters
Slowly heat the liquid just to the boiling point. Heating gently and stopping at the boil keeps the broth clear and prevents the proteins from cooking into cloudy particles, which are harder to strain out once boiled hard.
“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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