Beef Tea
Ingredients
Directions
Prepare
Place the cut meat in a jar or bottle.
Add 1 pint of cold water for each pound of meat.
Cover the jar with brown paper and set it in a cool oven or a saucepan half full of water.
Cook and strain
Cook for 5 to 6 hours, then strain the liquid.
For a quicker method, use less water initially, strain, then add the remaining water and cook again.
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
- Provides the flavor and dissolved protein that make up the broth.
- Cold water
- Acts as the solvent that slowly draws flavor and gelatin out of the meat.
The step that matters
Keeping the heat gentle. A cool oven or water bath keeps the liquid just below a boil. Vigorous boiling can cloud the broth and toughen the meat, so the liquid should stay barely simmering or lower.
“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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