Beef Essence
Ingredients
Directions
Prepare
Place the chopped beef and salt in a glass jar or porcelain compartment of a cooker.
Ensure the cover is tight.
Cook
If using a jar, place it in a pan of water in the oven or in an Arnold steamer.
Cook for 4 to 5 hours.
Strain
Strain the essence through a coarse strainer to remove meat pulp.
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
- Lean beef
- Provides the flavour and the liquid essence once slowly heated and extracted.
- Coarse sea salt
- Seasons the beef and lightly enhances the savoury flavour of the essence.
The step that matters
Keeping the cover tight during cooking. A loose cover lets steam escape, so the essence can concentrate unevenly or dry out. A tight seal keeps the liquid in the jar and the flavour in the essence over the long, gentle cook.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 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.