Meat Broth
Ingredients
Directions
Slowly simmer the beef in water until well cooked.
Strain the broth to remove any solids.
Serve the broth warm.
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
- Releases flavour and gelatin into the water, giving the broth body and savoury depth.
The step that matters
Slowly simmer the beef in water until well cooked. A gentle simmer extracts flavour and collagen gradually while keeping the broth clear. Boiling vigorously emulsifies fat and fine particles into the liquid, making it cloudy and greasy.
“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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