Beef Tea
Ingredients
Directions
Cut the beef into dice-sized pieces.
Place the beef in a covered jar with cold water and salt.
Warm gradually and simmer for 2 hours without boiling.
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
- Lean beef
- Provides the meat flavor and dissolving proteins that give the broth its body.
The step that matters
Warm gradually and simmer without boiling. Heating slowly and keeping the liquid below a boil lets the meat release its flavor gently while fat and impurities stay manageable, producing a clearer, cleaner broth. Boiling emulsifies fat into the liquid and clouds it.
“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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