Beef Essence in Haste
Ingredients
Directions
Prepare
Remove all fat and skin from the steak and mince the meat finely.
Place the minced meat in a dry saucepan over low heat.
Stir continuously for about six minutes until the juice oozes out.
Finish and serve
Strain the mixture.
Add the salt.
Serve hot or cold.
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
- Steak (top round)
- Provides the meat juices that make up the broth, giving it its beefy flavour and body.
- Coarse sea salt
- Seasons the broth and brings out its beefy flavour.
The step that matters
Stirring over low heat in a dry pan. Stirring keeps the minced meat from sticking and scorching while its juices release. Low heat draws the juice out gently, so the broth stays clear and tastes of beef rather than burnt.
“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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