Beef, Broiled
Ingredients
Directions
Prepare
Separate the bones, ensuring the meat is not too thick.
Sprinkle the bones well with salt, pepper, and cayenne.
Broil
Broil over a very clear fire.
Cook until nicely browned, but do not allow them to blacken.
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 bones
- Meat on the bones is the main component, cooked by direct heat to develop a browned crust.
- Cayenne
- Adds heat and a sharp, spicy flavour to the surface of the meat.
The step that matters
Cook until nicely browned, but do not allow them to blacken. Browning comes from heat-driven reactions between sugars and proteins on the surface, which add rich flavour. Past that point the surface scorches, turning bitter and acrid while the inside may remain underdone. Watching closely under direct heat keeps the crust golden rather than burnt.
“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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