Beef Broth
Ingredients
Directions
Prepare
Chop the meat very fine and soak it in the cold water for at least 1 hour.
Place the meat in a saucepan surrounded by lukewarm water.
Cook and finish
Cook while stirring until it becomes a reddish brown.
Remove from heat, strain through a coarse strainer, and season to taste.
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 savory body of the broth.
The step that matters
Cook the meat until reddish brown while stirring. Browning the meat develops savory, roasted flavor through Maillard reactions. Stirring keeps it from scorching on the pan bottom, which would add bitterness.
“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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