Beef Broth
Ingredients
Directions
Prepare the meat
Chop the meat very fine and soak it in cold water for 1 hour or longer.
Make the broth
Place the soaked meat over lukewarm water and heat to 155°F (68°C).
Maintain this temperature for 1 hour.
Strain the broth through a coarse strainer and season to taste.
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 dissolved proteins that give the broth its body.
- Cold water or vegetable stock
- Serves as the liquid that extracts flavor and gelatin from the meat during gentle heating.
The step that matters
Holding the temperature at 155°F (68°C). Keeping the water near 155°F heats the meat gently, so it releases flavor without boiling. Boiling makes the broth cloudy and can toughen the meat.
“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
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.