Peptonized Beef Broth
Ingredients
Directions
The book gives no oven temperature. The 115°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare the meat
Wipe and chop the lean beef.
Add ½ cup water and cook over gentle heat until it boils, stirring constantly.
Pour off the liquid and rub the meat to a paste, then add this to the liquid.
Peptonize
In a clean jar, mix ¼ cup peptonizing powder with ½ cup cold water thoroughly.
Add the broth to the jar and shake well.
Set aside in a warm place (115°F) for three hours.
Finish
Then boil quickly, strain, and season.
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
- Supplies the meat proteins and flavor that the powder breaks down and the broth carries.
- Peptonizing powder
- Its enzymes break meat proteins into smaller pieces that dissolve into the broth.
The step that matters
Set aside in a warm place (115°F) for three hours. The enzymes in the peptonizing powder work only within a narrow warm range. Too hot and they lose their activity, while too cold and they barely break down the protein, so the broth stays weak.
“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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