Cheap, Clear Gravy-soup
Ingredients
Directions
Prepare
Use a small shin or leg of beef.
Make the glaze
Pour 1-2 ladlefuls of pale beef broth into the meat and boil briskly until reduced.
Insert a knife into the meat to let the juices escape.
As the liquid thickens, reduce 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 pan from heat for a few minutes to melt the glaze.
Shake the pan well before returning it to 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 collagen-rich juices that reduce to a concentrated, gelatinous glaze.
- Pale beef broth
- Reduces slowly to build a dark, concentrated glaze and then serves as the clear liquid.
The step that matters
Reducing the broth to a dark amber glaze. Reduce gently and stir often. If heat is too high or the liquid is left unattended, the glaze scorches and turns bitter 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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