Beef Brose
Ingredients
Directions
Prepare the fat
After removing the beef from the pot, skim off the fat with some of the liquor.
Boil the fat in a saucepan.
Make and serve 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
- Absorbs the boiling liquor and thickens into a porridge-like texture.
- Boiling liquor
- Provides the moisture and beefy flavor that hydrate the oats.
- Large piece of beef
- Gives the cooking liquor its meaty flavor and the fat used in the dish.
The step that matters
Combining the oatmeal with the boiling liquor. Oats keep absorbing liquid and thicken as they stand, so the liquor should be added gradually. Adding it all at once can leave lumps or a mixture that is too thick, and more liquor can then be stirred in to loosen it.
“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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