Beef Essence
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Place the beef in a covered saucepan with cold water.
Extract and simmer
Let it sit by the fire for 4-5 hours.
Simmer gently for 2 hours.
Skim the surface well.
Serve
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 flavour and gelatin-rich body that dissolves into the stock during long, gentle cooking.
- Cold water
- Draws out the meat's juices and flavour slowly when it starts cold and is heated gradually.
The step that matters
Skim the surface well. Foam and fat rising to the top can make the stock cloudy and greasy. Removing them keeps the 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.
More beef stock recipes
You might also like
Indian Spiced Potato Soup with Tofu and Spinach448 recipes
Clear Carrot and Bottle Gourd Soup65 recipes
Mock Bisque Soup51 recipes
Cream of Asparagus Soup42 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.