Beef Tea
Ingredients
Directions
Cut the meat into small pieces.
Place the meat in a pot with water.
Simmer gently for several hours.
Strain the liquid and serve warm.
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 meat without bone
- Releases flavour and gelatin into the water as it simmers, giving the broth its body and taste.
The step that matters
Simmer gently for several hours. Keeping the liquid at a gentle simmer rather than a hard boil extracts flavour slowly and keeps the broth clear and less cloudy.
“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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