Beef Extract
Ingredients
Directions
Soak the finely chopped lean beef in an equal weight of cold water for 1 hour.
Gradually raise the mixture to a boiling point.
Simmer for 15 minutes.
Strain the mixture.
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
- Finely chopped lean beef
- Provides the meat flavour and dissolved protein and gelatin that make the extract rich.
- Cold water
- Slowly draws flavour and soluble compounds out of the meat during soaking and gentle heating.
The step that matters
Gradually raise the mixture to a boiling point. Heating slowly lets the meat release its juices and flavour gradually, giving a clearer, fuller extract. Rapid boiling can toughen the protein and cloud the liquid.
“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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