Beef-tea — Methods of Making
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 stand 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.
Explore the science
What each ingredient does
- Gravy beef
- Provides the meat that releases flavour and gelatin into the water during slow cooking.
- Cold water
- Extracts the beef's juices and flavour gently when it starts cold and heats slowly.
The step that matters
Simmering without boiling. Boiling makes the liquid cloudy and can toughen the meat proteins, while gentle simmering keeps the broth clear and tender. Keeping the jar in a water bath also moderates the heat, so the liquid never reaches a hard boil.
“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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