Cheap, Clear Gravy-soup
Ingredients
Directions
Prepare
Use a small shin or leg of beef.
Pour 1-2 ladlefuls of pale beef broth into the meat.
Reduce and brown
Boil briskly until reduced.
Insert a knife into the meat to let the juices escape.
As the liquid thickens, reduce heat.
Stir frequently to prevent burning.
Allow the mixture to reach a dark amber color, turning the meat often.
Finish
Once desired color is achieved, add more boiling broth.
Let sit off the heat for a few minutes.
Shake the pan well before continuing to boil.
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
- Shin or leg of beef
- Provides collagen and juices that concentrate into the broth's body and flavor as it reduces.
- Pale beef broth
- Serves as the liquid that reduces and concentrates into a rich, deeply colored glaze.
The step that matters
Stir frequently to prevent burning. As the liquid thickens and sugars and proteins concentrate, they can scorch on the pan bottom, producing bitter flavors and a dark, burnt taste instead of a clean amber color.
“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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