Meat Tea
Ingredients
Directions
Prepare
Remove all fat and skin from the meat and shred it.
Add thoroughly mashed or broken bone to the meat.
Add cold soft water and a little coarse sea salt.
Let the mixture stand for at least one hour until the water turns red and the meat gray.
Cook
Place the mixture in a jar with a close-fitting lid or tightly cover it with paper.
Put the jar in a saucepan of cold water and heat it to just below boiling.
Simmer for one hour, skimming often to remove impurities.
Do not allow the contents to reach boiling point.
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.
Explore the science
What each ingredient does
- Lean meat
- Provides the flavour and body of the broth as it releases its juices into the water.
- Bone (in the method)
- Releases gelatin and minerals into the liquid, adding body and richness to the broth.
- Water
- Serves as the solvent that extracts flavour and nutrients from the meat and bone.
The step that matters
Keep the contents below boiling point. Boiling makes the liquid cloudy and emulsifies fat into it, while gentle heat keeps the broth clear and clean-tasting.
“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.
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