Beef Broth
Ingredients
Directions
Prepare the beef
Use juicy round steak; remove all fat and wipe with a damp cloth.
Grind or cut the beef very fine and place it in a glass or stone jar; add cold water.
Extract the broth
Let it stand for 1 hour, then heat slowly to 135°F (57°C) and maintain that temperature for 1 hour.
Strain the broth and season with coarse sea salt.
Defat and reheat
To remove fat, use a piece of bread or soft white paper, or cool the broth and collect fat from the top.
Reheat the broth over hot water, ensuring the temperature does not exceed 135°F (57°C).
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
- Provides the meat flavor and the dissolved proteins that give the broth its body.
- Cold water
- Slowly draws flavor and soluble compounds out of the ground beef during gentle heating.
The step that matters
Holding the temperature at 135°F (57°C). Heating above this temperature can toughen and cloud the broth's proteins, so it stays clear and tender only when the heat is held gently and steadily. Keep the water below a simmer.
“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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