Beef Broth
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Place the beef in a china vessel with a little water and add salt.
Cook
Put the vessel in a larger pot filled with cold water on the stove.
Bring to a boil and let it boil for 30 minutes.
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
- Beef
- Releases savoury flavour and collagen into the water, giving the broth its taste and body.
The step that matters
Put the vessel in a larger pot of cold water. The surrounding water acts as a gentle heat bath, so the liquid inside heats slowly and does not churn hard. Gentle heating helps keep the broth clearer and less greasy.
“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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