Beef Bouillon
Ingredients
Directions
Prepare
Grind the round steak using a meat grinder.
Pour 3 pints of cold water over the ground meat and let it stand for 2 hours.
Cook and strain
Place the mixture on the back of the stove and cook for 2 hours.
Bring the mixture to a boil.
Strain through a cloth to remove small particles.
Season
Season with salt and pepper to taste.
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
- Round steak
- Supplies the meat flavour and collagen that give the broth body and savoury depth.
- Cold water
- Slowly draws flavour and gelatin out of the ground meat as it heats, forming the broth.
The step that matters
Bring the mixture to a boil. Boiling hard agitates the meat and fat, emulsifying them into the liquid and making the broth cloudy. Heating gently and keeping it at a bare simmer gives a clearer, cleaner broth.
“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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