Beef-tea
Ingredients
Directions
Prepare
Soak the beef in cold water for 2 hours.
Simmer
Place the beef and water in a saucepan of boiling water.
Boil for 3 hours, replacing any lost water.
Strain and finish
Strain the mixture and add salt to taste.
Skim off any fat with 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 main flavor, and its collagen breaks down during long cooking to give the broth body.
The step that matters
Replacing lost water during the 3-hour boil. Keeping the beef fully submerged ensures even cooking and prevents the broth from becoming overly concentrated as water evaporates. Adding water back keeps the flavor balanced.
“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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