Beef-tea
Ingredients
Directions
Place the beef in a bowl and pour the cold water over it.
Let it sit for 2 hours, occasionally stirring.
After 2 hours, strain the liquid to remove the beef.
Add enough water to the strained liquid to make a total of 1 pint.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Supplies the savory flavor that slowly passes into the cold water during soaking.
The step that matters
Topping up to 1 pint after straining. Meat absorbs some of the liquid and it is lost when the beef is removed, so adding water back restores the intended volume and keeps the broth from tasting over-concentrated.
“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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