Beef Tea
Ingredients
Directions
Prepare
Place the minced steak, cold water, and salt in a jar and seal it tightly.
Put the jar in a saucepan filled with cold water.
Cook
Slowly heat the water to boiling and maintain a gentle boil for 2 hours.
Strain and skim
Remove the jar and strain the contents through a coarse sieve to eliminate sediment.
Use a piece of bread to skim off any fat that floats on the surface.
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
- Minced rump steak
- Provides the main beefy flavor and collagen that gives the broth body as it cooks.
The step that matters
Maintain a gentle boil. A vigorous boil churns fat and fine particles into the liquid, clouding the broth and making it harder to skim. A slow, gentle simmer keeps the broth clearer and lets fat rise to the surface where it can be removed.
“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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