Quick Beef Broth
Ingredients
Directions
Prepare the meat
Scrape the pulp of the meat from the fibers using a dull knife.
Place the meat in a saucepan and cover it with cold water.
Simmer the broth
Heat slowly until it reaches boiling point, but do not let it boil.
Simmer for 15 to 30 minutes.
Finish and serve
Strain the broth and remove the fat with blotting paper.
Season with coarse sea salt to taste and serve.
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 meat pulp that releases flavor and body into the water as it simmers.
The step that matters
Heating slowly without boiling. Starting in cold water and heating gently lets proteins and flavor leach out gradually, producing a clearer broth. A hard boil emulsifies fat into the liquid and makes it cloudy.
“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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