Beef-tea No. I
Ingredients
Directions
Add the chopped beef to the water in a pot.
Boil for one hour.
Add more water as needed.
Strain the mixture.
Cool it down.
Remove any fat that rises to the top.
Add salt to taste.
Warm before serving.
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 chopped beef
- Provides the meat flavour and dissolved protein that give the broth its character.
- Water
- Extracts flavour from the beef during the long simmer and forms the liquid base.
The step that matters
Remove any fat that rises to the top. Fat that rises during boiling and cooling can make the tea greasy and cloudy. Skimming it off, after chilling if needed, leaves a cleaner, lighter 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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