Portable Soup or Glaze
Ingredients
Directions
Prepare
Ask the butcher to break the bones of the beef.
Make the broth
Place the bones in a large pot and cover them with cold water.
Heat the pot gradually until it nearly boils, which should take at least an hour.
Skim the surface attentively while heating.
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 bones
- Release collagen and minerals into the water, giving the broth body and richness.
- Cold water
- Acts as the solvent that extracts flavor and gelatin from the bones as it heats.
The step that matters
Heat the pot gradually. Slow heating lets collagen and flavor leach out gradually while impurities rise to the surface for skimming. Boiling hard early makes the broth cloudy and greasy.
“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.
More beef bone broth recipes
You might also like
Indian Spiced Potato Soup with Tofu and Spinach448 recipes
Clear Carrot and Bottle Gourd Soup65 recipes
Mock Bisque Soup51 recipes
Cream of Asparagus Soup42 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.