Brown or Gravy Soup
Ingredients
Directions
Place the shin of beef in a pot and cover with cold water.
Add 2 tablespoons of coarse sea salt.
Bring to a boil quickly to allow the scum to rise, then skim off the scum.
Reduce heat and simmer gently, covered, for several hours.
If needed, add boiling water to maintain the liquid level.
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
- Shin of beef
- Provides the main flavour and gelatin-rich body that gives the broth its texture.
- Coarse sea salt
- Seasons the broth and helps draw flavour out of the meat.
The step that matters
Bring to a boil quickly, then skim off the scum. Scum is coagulated protein and impurities that rise to the surface as the liquid heats. Skimming it early keeps the broth clearer and cleaner-tasting.
“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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