Beef Essence
Ingredients
Directions
Prepare the steak
Wipe the steak and remove all fat.
Cut the steak into small pieces and place in a canning jar.
Cook and finish
Cover the jar and place it on a trivet in a kettle.
Surround the jar with cold water.
Heat the water slowly, ensuring it does not exceed 130°F (54°C).
Let it stand for two hours.
Strain and press the meat to extract all the juices.
Add coarse sea salt to taste.
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
- Steak from top of round
- Supplies the meat and juices that give the broth its beefy flavor and body.
The step that matters
Heat the water slowly and keep it at or below 130°F (54°C). Gentle, low heat lets the meat release its juices without the proteins tightening and squeezing them out. Overheating toughens the meat and can make the broth 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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