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The Turkish pantry

Beef Cooking Broth

The liquid reserved from boiling beef, used to give rice a savory base.

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Beef cooking broth is the liquid reserved after beef has been boiled in water.

Plain beef cooking broth with a thin surface layer of fat in a clear glass jug.

Types & forms

Reserved cooking liquid

Separate the liquid from the cooked beef, then measure it for the dish you are making.

What to look for when buying

  • For this ingredient, reserve the cooking liquid from the beef in the recipe. A bouillon cube is a different product.

Prepare & cook

  • Separate the cooked meat from its cooking liquid. Measure the broth required by the recipe.

Store it well

  • Refrigerate promptly in covered containers at 40°F or below. Use refrigerated broth within 3–4 days, or freeze it for longer storage.

Substitutions depend on the dish

Other broths

Choose the type of broth specified in your recipe. A different meat broth changes the flavor.

Nutrition

Nutritional values vary with the beef, water and fat retained in the broth; no values are listed for this homemade ingredient.

At the Turkish table

Meat cooking liquid carries the flavor of the boiled meat into layered rice dishes such as Kabune pilaf.

Cook with Beef Cooking Broth

Shredded beef and golden onion half-moons over Baldo rice, with chickpeas at the base of a shared platter.
Isparta style

Beef and Chickpea Rice

Layers of shredded beef, caramelized onion, rice and chickpeas, cooked in broth and turned onto a platter.