Beef-essence
about 1 cupIngredients
Directions
Prepare
Cut the beef into small pieces, removing all fat.
Place the beef in a wide-mouthed bottle and cork it tightly.
Simmer
Put the bottle in a kettle of cold water and bring it gradually to a boil.
Let it boil for 3 to 4 hours.
Finish
Pour off the juice, which will be about 1 cup, and season with salt.
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
- Beef round
- Supplies the meat flavour and connective tissue that dissolves into the juice, giving the stock body.
The step that matters
Bringing the water to a boil gradually. Heating the cold water slowly lets proteins and fat rise and separate gradually rather than being churned into the liquid, which helps keep the stock clearer and cleaner in flavour.
“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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