Beef Brose is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of beef broth (beef cooking liquid) thickened with oatmeal. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Brose.
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This is a classic recipe for a Victorian version of Beef Brose 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 BROSE.—After any large piece of beef has been taken out of the water it was boiled in, skim off the fat with part of the liquor and boil it. Have ready in a bowl, oatmeal that has been baked brown before the fire; pour in the boiling liquor, and stir it a little; if too thick, add more liquor, and serve quite hot.
Modern Redaction
Ingredients:
1l beef boiling liquid
100g oatmeal
Method:
Take the liquid after boiling a joint of beef. Skim off any fat, pour the liquid into a pan and bring to a boil.
Toast the oatmeal in a dry pan, place in a bowl then pour a little of the cooking liquid over it, stir until you have a smooth paste then whisk this paste back into the pan. Return the brose to a boil and continue boiling for 3 minutes. Serve immediately, ladled into bowls.
