Beef Broth
Ingredients
Directions
Prepare
Soak the chopped beef in cold water for one hour or longer.
Cook and serve
Place the beef in a saucepan surrounded by lukewarm water.
Cook until the beef turns reddish brown, stirring constantly.
Remove from heat and pour through a coarse strainer into a hot cup.
Season and serve hot.
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
- Lean beef
- Provides the main meaty flavor and the protein that gives the broth its body.
- Cold water
- Soaks and draws flavor out of the beef before it is heated.
The step that matters
Cook until the beef turns reddish brown, stirring constantly. Constant stirring keeps the beef from sticking and scorching on the pan. Gentle browning of meat builds deeper savory flavor, but burnt bits would make the broth taste bitter.
“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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