Beef Tba
Ingredients
Directions
Cut the beef into thin slices.
Place the beef in a pot with water over low heat.
Skim off any foam as it boils.
Cook until the beef is tender.
Strain the liquid and add salt to taste.
If the broth is too strong, dilute with a little boiling water.
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
- Lean beef
- Provides the main flavor and body of the broth as it simmers in water.
- Water
- Extracts flavor and gelatin from the beef to form the broth.
The step that matters
Skim off the foam as it boils. Foam is made of coagulated proteins and impurities that can make the broth cloudy and give it an unclean taste if left in the pot.
“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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