Beef-Tea
Ingredients
Directions
Soak and simmer
Soak the beef in cold water for 2 hours.
Place the beef in a saucepan of boiling water and let it simmer for 3 hours.
Replace any water lost to evaporation.
Strain and finish
Strain the mixture and add salt to taste.
Skim off any fat from the surface using a piece of 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 connective tissue softens into gelatin that gives the broth body.
The step that matters
Replacing water lost to evaporation during the simmer. Keeping the beef fully covered maintains a steady, gentle extraction of flavor and gelatin. If the level drops, the exposed meat dries and the broth concentrates unevenly.
“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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