Beef Essence
Ingredients
Directions
Prepare the beef
Remove all fat and gristle from the beef.
Finely chop the lean beef and place it in a jar.
Add a little coarse sea salt and 2 tablespoons of water to the jar.
Cover the jar and tightly secure a piece of paper over it.
Cook and serve
Place the jar in a saucepan half full of boiling water.
Simmer for 6 hours, ensuring the water does not boil too fast.
Pour off the liquid into a basin without straining.
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
- Gravy beef
- Provides the main flavour and the gelatine-rich liquid that becomes the stock.
The step that matters
Simmer gently for 6 hours. If the water boils too hard, the jar contents can churn and the liquid can become cloudy and greasy. A slow, steady simmer draws out flavour and collagen gently.
“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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