Meat Broth
Ingredients
Directions
Cover the meat with water and let it stand for 4 to 6 hours.
Cook over low heat for 1 hour until reduced by half.
Cool, skim off fat, pour into a jar, and strain.
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
- Chopped lean meat
- Provides the flavor and dissolved protein that give the broth its body.
- Water
- Extracts flavor from the meat and forms the liquid base that reduces into broth.
The step that matters
Cook over low heat until reduced by half. Gentle heat extracts flavor without boiling the meat tough or making the broth cloudy. Reducing by half concentrates the flavor, so over-reducing can make it too strong or salty.
“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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