Beef Tea
Ingredients
Directions
Prepare
Place the minced steak, cold water, and salt in a jar and tie it down.
Cook
Put the jar in a saucepan of cold water and slowly raise the temperature to boiling.
Keep the water boiling gently for two hours.
Strain and skim
Remove the jar and strain the contents through a coarse sieve.
Use a piece of bread to absorb any floating fat.
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
- Rump steak
- Provides the meat flavour and gelatin-rich body that gives the broth its savoury taste.
- Cold water
- Slowly extracts flavour and soluble compounds from the minced meat without clouding the broth as quickly as hot water would.
The step that matters
Slowly raise the temperature to boiling. Starting in cold water and heating gradually lets flavour leach out of the meat gently. Rapid boiling would agitate the proteins and fat, making the broth 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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