Beef Broth
Ingredients
Directions
In a large pot, combine beef bones and water.
Bring to a boil, then reduce heat and simmer for several hours.
Skim off any foam that rises to the surface.
Add salt to taste.
Strain the broth and 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 bones
- Release collagen and flavor into the water, which gives the broth body and savory depth.
The step that matters
Simmer gently rather than boil. A rolling boil agitates fat and impurities into the liquid, making the broth cloudy. A gentle simmer lets them rise, so they can be skimmed off and the broth stays 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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