Beef Essence
Ingredients
Directions
Prepare
Place the minced beef in a jar without water.
Cover the jar tightly and immerse it in a pot of cold water.
Extract and finish
Slowly bring the water to a boil and simmer until the meat's juice is fully extracted and the fiber is colorless.
Season to taste and skim off any fat when the liquid is cold.
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
- Lean beef
- Provides the meat juices that give the stock its flavor and body.
The step that matters
Bringing the water to a boil slowly. Heating gently keeps the meat from toughening and clouding the liquid, so the juice is drawn out cleanly while the fibers release their flavor and turn colorless.
“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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