Meat Tea
Ingredients
Directions
Make the broth
Place the beef pieces in a pot and add the water.
Heat slowly until the water is warm, then bring to a boil.
Strain the mixture to remove the solid meat, discarding the sediment.
Serve
Serve the liquid as a flavorful meat tea.
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
- Releases its flavor and some soluble compounds into the water as it heats.
The step that matters
Heat slowly until the water is warm. Starting cold and heating gently extracts flavor gradually and keeps the liquid clearer. Rapid boiling churns fat and proteins into the liquid, making it cloudy and greasy.
“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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