Beef Essence No. 1
Ingredients
Directions
Simmer the beef
Mince the beef and place it in a wide-mouthed bottle or fruit jar.
Cover tightly and set the jar in a kettle of cold water over low heat.
Boil for three hours, stirring occasionally.
Strain and finish
Strain the mixture and add the salt.
When cool, remove all fat from the surface.
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
- Supplies the meaty flavor and, as it simmers, the body of the stock.
The step that matters
Keep the jar sealed and the water heat low. A tightly covered jar stops liquid from evaporating, so the stock stays concentrated. Gentle heat draws out flavor slowly and helps keep the liquid clear.
“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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