Beef-tea—methods of Making
Ingredients
Directions
Prepare
Remove all fat and skin from the beef and cut it into small pieces.
Place the beef in a stone jar with cold water and salt, then cover and let it sit overnight.
Simmer and strain
The next morning, place the jar in a saucepan of boiling water and simmer gently for five hours without boiling.
Strain the liquid through a colander.
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
- Fresh gravy beef
- Supplies the meaty flavor, and its connective tissue turns into gelatin that gives the broth body during slow cooking.
The step that matters
Simmer gently without boiling. Boiling churns fat and proteins into the liquid, making the broth cloudy and greasy. A gentle simmer keeps it clear and lets collagen slowly dissolve into gelatin.
“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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