Beef Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Cut the beef into small pieces.
Place the beef in a pot and cover it with cold water.
Let it soak for 30 minutes.
Simmer
Slowly heat the mixture to a boil.
Simmer for 1 to 2 hours, skimming off any foam.
Strain and serve
Strain the liquid to remove the meat.
Season to taste before serving.
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 main flavor and gelatin-rich body as it simmers in the water.
- Cold water
- Extracts flavor and dissolved compounds from the beef as it heats slowly.
The step that matters
Skimming off the foam. Foam is coagulated proteins and impurities that rise during simmering. Removing it keeps the broth clear and reduces off-flavors and cloudiness.
“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.
More beef broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.