Beef Tea
Ingredients
Directions
Prepare
Cut the meat into thin slices.
Place the meat in a pot with the cold water.
Heat gently until warm, skimming off any scum that rises.
Simmer and strain
Cover the pot and let it simmer for about 2 hours.
Skim off the fat, then strain the liquid through a sieve or cloth.
Let it sit for 10 minutes to settle, then pour off the clear broth.
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 gravy meat
- Releases flavour and gelatin into the water during long, gentle simmering, giving the broth body.
- Cold water
- Acts as the extracting liquid, slowly drawing flavour out of the meat as it heats.
The step that matters
Heat gently until warm, skimming off any scum that rises. Starting with cold water and heating slowly lets proteins coagulate and rise as scum, which can be skimmed away. Boiling vigorously breaks them up and clouds the broth.
“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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