Vert Strong Plain Beef Gravy Soup
Ingredients
Directions
Prepare the beef
Remove all skin and fat from the beef.
Chop the beef into small pieces, similar to sausage meat.
Make the soup
Place the chopped beef in a pot and cover with water.
Simmer gently for several hours until the beef is tender and the liquid is rich.
Strain the liquid to separate the beef from the broth.
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
- Provides the meat flavour and gelatin that enrich the broth as it simmers.
- Water
- Extracts flavour and body from the beef, forming the soup liquid.
The step that matters
Simmering gently. A gentle simmer lets collagen in the beef slowly break down into gelatin, giving tender meat and a rich liquid. A hard boil toughens the proteins and makes the broth cloudy.
“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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