Cheap, Clear Gravy -soup
Ingredients
Directions
Select a small, tender shin or leg of beef.
Pour 1-2 ladlefuls of pale, strong beef broth into a pot with the beef.
Boil briskly until the liquid reduces and the juices escape from the meat.
As the liquid thickens, reduce the heat and stir frequently to prevent burning.
Allow the liquid to reach a dark amber color, turning the meat often.
Once the desired color is achieved, add more boiling broth.
Remove the pot from heat for a few minutes to melt the glaze.
Shake the pot well before returning it to the heat to continue boiling.
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
- Releases juices and collagen that reduce into a concentrated, glossy glaze.
- Pale, strong beef broth
- Reduces slowly to build concentrated beef flavor and color in the pot.
The step that matters
Reducing the liquid without burning. As the liquid thins into a glaze, sugars and proteins can scorch on the base of the pot. Lowering the heat and stirring frequently prevents bitter, burnt flavor while the color deepens to amber.
“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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