Beef Broth
Ingredients
Directions
Prepare
Remove all fat from the steak and wipe it with a damp cheese cloth.
Grind the steak using a medium knife in a meat grinder and place it in a saucepan.
Make the broth
Add cold water and let it stand for 1 hour.
Place the saucepan on the back of the stove to simmer, but do not let it boil, for 1 hour.
Strain the broth and set it in a cold place until needed.
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
- Round steak
- Provides the beefy flavor and the meat proteins that give the broth its body.
- Cold water
- Slowly draws flavor and soluble proteins out of the ground meat into the liquid.
The step that matters
Simmer without letting it boil. Boiling churns the fat and proteins into the liquid, making the broth cloudy and greasy and toughening the meat. A gentle simmer keeps the broth clear and well flavored.
“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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