Beef-tea
Ingredients
Directions
Combine the beef and cold water in a pot.
Heat gently without boiling.
Simmer for several hours, skimming off any fat that rises to the surface.
Strain the liquid to remove the meat.
Serve warm, ensuring it does not boil.
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
- Lean beef
- Gives the broth its meaty flavour as it slowly releases juices and savoury compounds into the water.
- Cold water
- Acts as the solvent that extracts flavour and gelatin from the beef during slow cooking.
The step that matters
Heat gently without boiling. Boiling makes the broth cloudy and emulsifies fat into it, while gentle heat keeps the liquid clear and easier to skim.
“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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