Beef Essence
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Place the beef in a covered saucepan with cold water.
Extract and finish
Let it sit by the fire for 4-5 hours.
Simmer gently for 2 hours.
Skim the surface well and serve.
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
- Beef
- Provides the flavor and gelatin that give the stock body and savory depth.
- Cold water
- Draws out the beef's juices and flavor slowly as it is heated, forming the liquid base.
The step that matters
Skim the surface well. Foam and fat rising to the surface can make the stock cloudy and greasy, so removing them keeps the finished liquid clear and clean-tasting.
“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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