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Beef Broth

A clear beef broth made by simmering minced beef in water with salt, optionally seasoned with black pepper, served hot with dry toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Beef Broth

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Broth

Ingredients

Directions

Prepare and cook

  1. Mince the beef.

  2. Place the minced beef in a stew pan with the cold water and salt.

  3. Boil slowly for one hour.

Strain and serve

  1. Strain the broth.

  2. Add a shake of black pepper if desired.

  3. Serve hot with strips of dry toast.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Provides the meaty flavor and dissolved protein that gives the broth its body.
Cold water
Slowly extracts flavor and soluble compounds from the meat as it heats.

The step that matters

Boil slowly. A vigorous rolling boil agitates the liquid and breaks up fat and proteins, making the broth cloudy and greasy. A gentle simmer keeps it clear and well flavored.

“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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