Quick Beef Broth
Ingredients
Directions
Prepare the beef
Scrape pulp of meat from fiber with dull knife.
Place the beef in a saucepan and cover with cold water.
Make the broth
Let it come slowly to boiling point, but do not let it boil.
Simmer 15 to 30 minutes.
Strain the broth.
Remove fat with blotting paper.
Season and serve
Season with salt and serve.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Lean beef
- Supplies the meat pulp that releases flavor and gelatin into the water as it simmers.
The step that matters
Bring to a gentle heat without boiling. Boiling makes the broth cloudy and emulsifies fat into it. Starting in cold water and heating slowly lets proteins coagulate and collect as scum, which can then be skimmed, leaving a clearer, cleaner-tasting broth.
“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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