Beef Brose
Ingredients
Directions
Prepare the fat
After removing the beef from the pot, skim off the fat with some of the cooking liquid.
Boil the fat in a saucepan.
Make the brose
In a bowl, combine the toasted oatmeal with the boiling liquor and stir.
If the mixture is too thick, add more liquor.
Serve hot in a tureen.
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
- Oatmeal
- Toasted oatmeal absorbs the hot liquor and thickens into a porridge-like texture.
- Boiling liquor from beef
- Hot cooking liquid hydrates the oats and carries the savoury beef flavour through the dish.
- Beef
- Simmered in the pot to yield the rich cooking liquor and fat used throughout the dish.
The step that matters
Combining oatmeal with boiling liquor. Oats must be combined while the liquor is boiling so the starch swells and thickens evenly. Adding it too thick or too thin leaves lumps or a sloppy texture, so add liquor gradually.
“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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