Beef Essence
Ingredients
Directions
Prepare
Place the chopped beef in a jar and screw on the lid loosely to prevent bursting.
Cook
Set the jar in a saucepan of cold water.
Heat the water slowly, keeping it near boiling for four hours.
Extract and serve
Pour off the juice from the meat and press the meat to extract all the essence using a lemon squeezer or meat squeezer.
Season slightly with salt when serving.
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
- Provides the flavour and the gelatin-rich juices that make up the stock.
- Coarse sea salt
- Seasons the finished stock lightly, bringing out its meaty flavour.
The step that matters
Keeping the water near boiling, not at a full boil, for four hours. Heating slowly and holding the water just below boiling draws out juices gently. A hard boil can make the stock cloudy and greasy, and the jar must stay loosely lidded so pressure does not build up and burst it.
“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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