Beef Broth
Ingredients
Directions
Prepare the beef
Cut the leg of beef into four or five pieces and wash in cold water.
Place the beef in a soup kettle and cover with cold water.
Simmer the broth
Bring to a boil, skimming off any foam that rises to the surface.
Cover and simmer slowly for five hours, replenishing with boiling water if needed.
Remove the meat and bones, skim off the fat, and season with coarse sea salt.
Strain and serve
Strain the broth through a wire sieve and serve in a china cup with double baked rusk or crackers.
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
- Leg of beef
- Releases collagen and flavour into the water during long simmering, giving the broth body and savour.
The step that matters
Skimming the foam after boiling. Foam that rises at the start contains coagulated proteins and impurities. Removing it keeps the broth clear and clean-tasting instead of cloudy or greasy.
“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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