Beef Brose
Ingredients
Directions
Make the broth
After boiling a large piece of beef, skim off the fat from the broth.
Boil the skimmed broth in a saucepan.
Make the brose
Toast oatmeal until brown and place it in a bowl.
Pour the boiling broth over the oatmeal and stir gently.
If the mixture is too thick, add more broth.
Serve hot.
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
- Large piece of beef
- Flavors the broth that becomes the liquid for the dish.
- Oatmeal
- Thickens the liquid as its starch absorbs it, and toasting adds a nutty, browned flavor.
- Water or beef broth
- Hydrates the oatmeal, so the starch swells and the mixture becomes a thick porridge.
The step that matters
Pouring the boiling broth over the oatmeal and stirring gently. Oats absorb hot liquid and their starch swells quickly. Pouring in one steady stream and stirring gently spreads the liquid evenly, which helps prevent dry pockets and lumps.
“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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