Beef-Tea
Ingredients
Directions
Soak the beef in cold water for 2 hours.
Place the beef and water in a saucepan of boiling water and let it boil for 3 hours, replacing any lost water.
Strain the mixture and add salt to taste.
Skim off any fat from the surface using a piece of white blotting paper.
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
- Provides the flavour and gelatin-rich body that gives the broth its character.
- Cold water
- Extracts flavour and dissolves compounds from the beef during the long simmer.
The step that matters
Keep the beef simmering, not rolling, while replacing lost water. Vigorous boiling clouds the broth and emulsifies fat into it, while keeping the beef covered with liquid ensures even extraction over the full three hours.
“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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