Beef Broth
Ingredients
Directions
Cut the beef into small pieces.
Place the beef in a pot and cover with water.
Simmer gently for several hours until the broth is rich and flavorful.
If desired, add sago to thicken the broth.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Provides the meat flavor and gelatin that give the broth body and richness as it simmers.
- Sago
- Starch that thickens the broth slightly when added, giving it a fuller texture.
The step that matters
Simmering gently. A gentle simmer extracts flavor and collagen from the beef slowly. Boiling hard makes the broth cloudy and can toughen the meat, so keep the heat low and the surface barely moving.
“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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