Beef Tea
Ingredients
Directions
Prepare
Mince the beef finely.
Pour the cold water over the minced beef in a suitable vessel.
Stir and let it stand for about 1 hour.
Cook and finish
Place the vessel in a saucepan of water and bring to a gentle boil for 1 hour.
Remove the vessel and strain the contents.
Season the liquid with 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 meaty flavour and collagen that gives the broth body as it cooks.
- Cold water
- Acts as the solvent that draws flavour and soluble compounds out of the minced beef.
The step that matters
Keep the water bath at a gentle boil. A vigorous boil agitates the liquid and emulsifies fat and fine particles, making the broth cloudy. A gentle simmer extracts flavour while keeping the broth clear.
“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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