Beef Broth
Ingredients
Directions
Prepare
Cut the round steak into pieces.
Cover the pieces with cold water.
Simmer
Bring to a boil and skim off any foam.
Reduce heat and boil slowly for 1 hour.
Season with salt and pepper.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean round steak
- Provides the meat flavour and gelatin-rich connective tissue that gives the broth body as it simmers.
- Cold water
- Extracts flavour and soluble compounds from the beef as it heats slowly.
The step that matters
Skimming the foam after the boil begins. Foam is coagulated proteins and impurities rising from the meat. Skimming it early keeps the broth clear and prevents a murky, off-tasting result.
“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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