Beef Tea
Ingredients
Directions
Prepare
Mince the beef finely.
Combine the minced beef and cold water in a preserve jar.
Stir and let it stand for about an hour.
Cook and finish
Place the jar in a saucepan of water and bring the water to a gentle boil for an hour.
Remove the jar and pour its contents through a strainer.
Season the beef tea with coarse sea salt to taste.
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
- Provides the meat flavour and dissolved proteins that make the broth savoury and rich.
- Cold water
- Extracts flavour and gelatin from the beef slowly, without toughening the meat.
The step that matters
Bringing the jar to a gentle boil in the water bath. Keeping the water at a gentle boil rather than a hard rolling boil keeps the broth clear and prevents the jar from cracking. A hard boil can also cloud the liquid by breaking up fine particles.
“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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