Beef Tea
Ingredients
Directions
Prepare
Cut the meat into small pieces.
Place the meat in a pot with the water.
Simmer and serve
Simmer gently for several hours.
Strain the liquid and serve warm.
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
- Releases flavor and gelatin into the water, giving the broth its body and taste.
- Water
- Acts as the cooking liquid that extracts flavor from the meat during simmering.
The step that matters
Simmer gently. A gentle simmer extracts flavor and gelatin slowly while keeping the liquid clear. A rolling boil emulsifies fats and clouds the broth, making it greasy and cloudy.
“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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