Beef Tea
Ingredients
Directions
Prepare
Remove all fat, skin, and membrane from the beef.
Cut the beef into small pieces.
Make the broth
Add the cold water to the beef in an earthen dish.
Keep the dish at 120°F (49°C) for 2 hours.
Strain the mixture if desired.
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 steak
- Provides the meat flavor and savory body of the broth as its proteins and juices release into the water.
- Cold water
- Acts as the solvent that slowly extracts flavor and gelatin-like compounds from the beef.
The step that matters
Keep the dish at 120°F (49°C) for 2 hours. Holding the beef in warm water, rather than boiling it, lets flavor extract gradually while keeping the broth clear. Higher heat would toughen the meat and cloud the liquid.
“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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