Beef-Tea
Ingredients
Directions
Prepare
Remove all fat and skin from the beef and cut it into small pieces.
Place the beef in a stone jar with cold water and salt.
Cover the jar and let it sit overnight.
Cook and strain
The next morning, place the jar in a saucepan of boiling water.
Simmer gently for five hours without boiling.
Strain the liquid from the beef through a colander.
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
- Fresh gravy beef
- Provides the meat flavor and gelatin that give the broth its body and savoriness.
- Cold water
- Extracts flavor and collagen from the beef slowly, forming the liquid base of the broth.
The step that matters
Simmer gently for five hours without boiling. Boiling churns the liquid and can cloud the broth and toughen the meat, while gentle heat slowly draws out flavor and gelatin for a clear, rich result.
“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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