Beef-tea
Ingredients
Directions
Prepare
Remove all skin and fat from the beef.
Shred the meat as finely as possible.
Place the shredded meat in a basin with salt and water, cover with a plate, and let it stand for 20 minutes.
Make the broth
Transfer the mixture to a clean saucepan and heat slowly, whisking until it almost boils; do not let it boil.
Remove from heat, cover, and let it simmer very slowly for about 15 minutes.
Strain through a coarse strainer, pressing the meat dry with a wooden spoon.
Skim off all the fat 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Supplies the meat flavour and most of the body of the broth.
The step that matters
Heat slowly and do not let it boil. Gentle heating lets the fat and proteins rise and settle so the broth stays clear. A rolling boil breaks them up and emulsifies them into the liquid, clouding the broth and making it greasy.
“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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