Oe, Very Strong Plain Beep Gravy Soup
Ingredients
Directions
Prepare the beef
Remove all skin and fat from the beef.
Chop the beef into small pieces, like 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 remove the meat, and serve 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 make the broth rich and savoury.
- Water
- Extracts flavour and body from the beef as it simmers slowly.
The step that matters
Simmer gently for several hours. A gentle simmer lets collagen in the beef slowly break down into gelatin, enriching the broth and tenderising the meat. A hard boil toughens the meat and clouds the liquid.
“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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