Extract of Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic beef broth or soup made by boiling chopped beef in water until all the flavour has been extracted from the meat. The full recipe is presented here and I hope you enjoy this classic British version of: Extract of Beef.
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This is a classic recipe for a Victorian version of Extract of Beef that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF, EXTRACT OF.—Remove from a pound of good juicy beef all the skin and fat; mince it small, put a pint of cold water to it, and place it by the side of the fire to heat very slowly. Let is stand until it begins to simmer; then add salt, and boil it gently for a quarter of an hour. Strain into a basin, and let it remain until every particle of fat is skimmed off, and the sediment has subsided and left the soup quite clear; then pour it off gently into a clean saucepan, make it hot, and serve.
Modern Redaction
Ingredients:
500g beef
600ml water
sea salt, to taste
Method:
Take a very juicy cut of beef and trim off all the skin, fat and sinew from this. Mince very finely then place in a heat-proof casserole with 600ml water. Cover and allow to gently come to a simmer over low heat then season with salt to taste. Replace the lid, bring to a boil and cook for a further 15 minutes.
Pass through a fine-meshed sieve into a bowl and allow to cool completely. Skim off all the fat from the surface then pour the liquid into a clean pan, allow to heat through and serve.
