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Beef Broth

A clear broth made by simmering a soup bone in cold water and seasoning with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Broth

Beef Broth

Ingredients

Directions

Make the broth

  1. Place the soup bone in a granite-lined covered kettle.

  2. Add enough cold water to cover the bone.

  3. Boil slowly until the meat separates from the bones.

  4. Remove from heat and strain the broth.

Finish and serve

  1. When cool, remove the fat and cut off a slice of the jelly.

  2. Reheat the broth and season with coarse sea salt.

  3. Serve hot in bouillon cups or as desired.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Soup bone
Releases collagen and flavour into the water as it simmers, giving the broth body and savour.

“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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