Beef Tea
Ingredients
Directions
Prepare
Chop the beef into small pieces about ¼ inch in diameter.
Macerate the beef in cold water for 5 to 6 hours.
Add the hydrochloric acid to the beef and water mixture.
Heat
Gradually heat the mixture to 160°F (70°C) for 15 to 30 minutes using a water bath.
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
- Beef
- Provides the meat flavour and protein that give the broth its body.
- Hydrochloric acid
- Adds acidity that helps draw flavour out of the meat into the liquid.
The step that matters
Gradually heating to 160°F (70°C). Heating slowly in a water bath keeps the temperature steady. Overheating makes the proteins tighten and the broth cloudy and less clear, so the heat should stay controlled rather than rising quickly.
“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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