Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into thin slices.
Sprinkle the slices with a little coarse sea salt.
Place the beef in a wide-mouthed glass or stone jar and cover it closely.
Extract the essence
Set the jar in a kettle of boiling water for one hour.
Remove the jar and strain the beef essence into a bowl.
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 fresh beef
- Supplies the meaty flavour and dissolved proteins that make up the broth.
The step that matters
Keep the jar tightly covered in the water bath. The closed jar holds the juices in and heats the beef gently, so the essence is drawn out without the meat toughening or the broth turning cloudy.
“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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