Beef Broth
Ingredients
Directions
Prepare
Chop the beef very fine.
Combine the beef and salt in the cold water and let it stand for 30 minutes.
Make the broth
Heat gradually on the stove.
Simmer, covered, for 2 hours.
Strain through a coarse strainer.
Remove the fat.
Season.
Serve hot.
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
- Beef (top round)
- Provides the main flavour and the protein that gives the broth its body.
- Cold water
- Extracts flavour and gelatin from the meat as it heats slowly and simmers.
The step that matters
Heat gradually on the stove. Starting the meat in cold water and warming it slowly lets proteins and flavour release gradually. Heating fast tightens the meat and can leave the broth cloudy.
“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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