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Soup

Beef Brose

A beef broth thickened with oatmeal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Brose

Ingredients

Directions

  1. Boil the liquid from a large joint of beef.

  2. Remove the meat and bring the liquid back to a boil.

  3. Stir in browned oatmeal until desired thickness is reached.

  4. Serve hot.

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

Large joint of beef
Gives the cooking liquid its rich, savoury flavour.
Oatmeal
Thickens the hot liquid as it absorbs water, giving the brose its body.

The step that matters

Stirring in the browned oatmeal. Oatmeal must be stirred in gradually to the boiling liquid so it hydrates evenly without clumping. Browning the oatmeal first adds a toasted, nutty aroma. Adding it all at once can leave dry lumps, so keep stirring until the desired thickness is reached.

“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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