Beef Broth
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Trim off any dried skin or soft, bloody meat from the beef.
Place the beef and bones in a stone jar.
Cover the beef and bones with cold water.
Simmer and strain
Cook in a slow oven at 300°F (150°C) for 8 to 12 hours.
Strain the broth.
Season the broth with salt.
Cool and store
Let the broth cool uncovered.
Do not remove the fat if storing for several days.
Heat and serve very hot as needed.
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 shoulder or shin
- Provides meat that releases flavor and gelatin into the broth during long cooking.
- Beef bones
- Release collagen and minerals that give the broth body and a rich savory flavor.
The step that matters
Cook low and slow. Long, gentle heat lets collagen in the bones and meat slowly convert to gelatin, giving body. Boiling hard can cloud the broth and make it 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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