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Beef Broth, for Glaze

A beef broth made by simmering beef trimmings, skimming scum, and reducing to a glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Broth, for Glaze

Ingredients

Directions

Make the broth

  1. Place beef trimmings in a broth kettle and cover with cold water.

  2. Bring to a boil over high heat, then skim off the scum.

  3. Add 1 quart of cold water to help remove more scum, then skim again.

  4. Reduce heat and let simmer gently for 4 to 5 hours.

  5. Strain the broth through a wet napkin or silk sieve into a clean container.

  6. Let it cool, then remove the fat from the surface.

Reduce to a glaze

  1. Pour the broth into a clean saucepan, leaving sediment behind.

  2. Bring to a boil over high heat until reduced to a strong glaze.

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.

Explore the science

What each ingredient does

Beef trimmings or lean beef
Provides the meat, connective tissue and flavour that give the broth its body and savour.
Cold water
Extracts flavour and gelatin from the beef slowly as it simmers.

The step that matters

Skimming the scum after the first boil. Scum is coagulated protein and impurities that rise to the surface as the broth heats. Removing it keeps the broth clear and clean-tasting, which matters because the broth is reduced into a glaze and any off flavours concentrate.

“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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