Beef Broth
Ingredients
Directions
Prepare
Soak the chopped meat in cold salted water for at least 2 hours in a cool place.
Simmer
Expose the vessel to moderate heat, keeping it covered.
Allow the broth to simmer for at least 3 hours, maintaining the original quantity of water.
Cool and store
Let it cool overnight, then skim off the fat in the morning.
Keep covered in a cool place until needed.
Serve
Heat and serve as required.
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
- Beef
- Provides the meat flavour and protein and collagen that give the broth its savoury taste and body.
The step that matters
Simmer for at least 3 hours while keeping the original water quantity. A gentle simmer draws flavour and gelatin out of the meat without the hard boiling that can make broth cloudy. Keeping the water at its original volume prevents the broth from becoming too concentrated as it reduces.
“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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