Beef Tea
Ingredients
Directions
Prepare
Place the beef in a bottle with a large opening.
Add the cold water and cork the bottle tightly.
Set the bottle in a basin of cold water on the fire.
Heat and strain
Heat until it reaches a boiling point, but do not boil.
Maintain this temperature for two hours.
Strain the mixture and season with salt.
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 beef
- Supplies the meat flavor and the proteins and juices that give the broth its taste.
- Cold water
- Acts as the solvent that slowly draws flavor out of the beef.
The step that matters
Heat just below boiling and hold the temperature. Boiling agitates the liquid and breaks up fat and proteins, making the broth cloudy and greasy. Gentle, steady heat extracts flavor while keeping the broth clear.
“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.
More beef broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.