Meat Teas and Meat Extracts
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Make the broth
Heat the beef slowly in water.
Boil quickly.
Strain the mixture.
Discard the solid protein sediment.
Serve the resulting fluid as beef tea.
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 protein that give the broth its body.
- Water
- Extracts the flavour and soluble compounds from the beef as it heats.
The step that matters
Heat the beef slowly in water. Starting the beef in cold water and heating gradually lets its juices and flavour dissolve into the liquid. Boiling it hard too early tightens the muscle proteins and leaves the broth cloudy and less flavourful.
“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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