Beef Broth
Ingredients
Directions
Prepare
Chop the meat very fine.
Add the water and place over cold water.
Heat
Heat very slowly to 140°F (60°C), stirring occasionally, for about one hour without exceeding 140°F (60°C).
Finish
Strain through a coarse strainer and season to taste.
Reheat the cold broth carefully over hot water.
Optionally, soak the chopped meat in the water for 1 hour before heating.
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 beef
- Supplies the main beef flavor and gelatin-forming protein that give the broth its body.
- Cold water
- Acts as the solvent that draws flavor and dissolved protein out of the meat as it heats.
The step that matters
Heating slowly and not exceeding 140°F (60°C). Above about 140°F (60°C) the meat proteins tighten and squeeze out cloudy particles, muddying the broth. Gentle, steady heat keeps the broth clear and well flavored.
“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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