Skip to main content
Main

Beef Broth

A clear broth made by simmering finely chopped lean beef in water or vegetable stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓
Beef Broth

Beef Broth

Ingredients

Directions

  1. Combine the chopped beef and cold water or vegetable stock in a pot.

  2. Place the pot over low heat and cook slowly for about one hour, stirring occasionally.

  3. Ensure the temperature does not exceed 140°F (60°C).

  4. Strain the broth through a coarse strainer and season to taste.

  5. For added flavor, soak the chopped meat in the water for 1 hour before heating.

Recipe from a historical cookbook (Internet Archive).

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
Releases proteins, collagen and flavor into the liquid, giving the broth its taste and body.

The step that matters

Keep the temperature low. Holding the broth at or below 140°F (60°C) keeps it gently simmering. Boiling emulsifies fat into the liquid and makes the broth cloudy.

“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.

More beef broth recipes

Clear 36Soup 8Peptonized 4with Forcemeat Balls 3with Rice 3Carrots in 3 See all 501 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes