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Beef Broth

A clear broth made by simmering finely cut beef in cold water, then straining and seasoning with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Broth

Beef Broth

Ingredients

Directions

Prepare

  1. Scrape or cut the meat very fine and place it in cold water.

  2. Allow it to soak for one hour.

Cook and strain

  1. Cook over hot water, stirring to prevent the meat from hardening too quickly.

  2. When the temperature reaches 154°F (68°C), remove the broth and strain it through a coarse sieve.

  3. Add salt before serving.

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
Provides the meat flavor and protein that dissolve into the broth as it cooks.

The step that matters

Cooking the meat slowly while stirring. Meat proteins toughen and clump when heated too fast. Gentle heating with stirring keeps the meat from hardening early, so more flavor passes into the liquid.

“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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