Cold Beef Bone, Pieces of Steak, Etc
Ingredients
Directions
Make the broth
Place beef bones and pieces of steak in a pot with vegetables and water.
Boil gently for 3-4 hours.
Strain the mixture and return the liquid to the pot.
Thicken and serve
Mix flour with a little water and stir it into the pot.
Let it boil for 10 minutes.
Cut toast into small pieces and add to the pot.
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
- Flour
- Starch that thickens the broth when mixed with water and heated.
- Toast
- Absorbs some of the broth and adds a soft, bready texture.
- Vegetables
- Release flavour and aroma into the broth during long simmering.
- Beef bones and steak (in the method)
- Release meaty flavour and body into the broth during long simmering.
The step that matters
Mixing the flour with water before adding it to the pot. Flour dropped into hot liquid clumps, because its outer layer hydrates unevenly. Mixing it with a little cold water first gives a smooth slurry, and boiling then cooks the starch so the broth thickens evenly.
“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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