Beef-broth
Ingredients
Directions
Combine minced beef and water in an earthen vessel and let it stand for 1 hour.
Strain the mixture through a fine cloth, squeezing out all the juice from the meat.
Place the liquid in a pot over heat and stir briskly while slowly bringing it to a boil.
Remove from heat immediately 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 flavour and the juices that make up the broth.
- Water
- Extracts the juices from the meat and forms the liquid base of the broth.
The step that matters
Bringing the liquid to a boil. Stirring while the liquid slowly heats keeps the meat particles from settling and sticking, and removing it from heat right at the boil avoids overcooking and a cloudy, greasy broth.
“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.
More beef broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.