CookEat Recipe
Concentrated Beef Broth
A clear, deeply concentrated broth made by gently simmering thin slices of beef for six hours.
Method
Steps
Step 1
Gather the ingredients: 2 kg lean beef, or lean veal, sliced very thinly; Cold water, enough to cover the meat; Salt to taste.
Step 2
Lay the thin slices of meat one over another in a broad heavy saucepan. Season lightly and add enough cold water to submerge them. Cover with a tight-fitting lid.
Step 3
Bring to a gentle simmer, then cook for 6 hours with only occasional small bubbles. Keep the pan covered and check periodically that the meat remains submerged; add a little hot water if needed to prevent drying out.
Step 4
Remove the lid and boil more briskly for about 10 minutes. Strain through a clean fine cloth or very fine sieve into a clean heatproof container. The finished yield is roughly 650–750 ml, depending on evaporation; reduce the strained broth briefly if needed.
Step 5
Serve in small portions. Cool surplus broth promptly in shallow containers and refrigerate within 2 hours; use within 2–3 days or freeze. Reheat to a full boil.
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