Beef Tea
Ingredients
Directions
Prepare and steep
Combine the chopped beef and cold water in a pot.
Cover and let it sit for 2 hours by the side of the fire.
Simmer and skim
Bring to a boil and cook for 30 minutes.
Remove the scum and fat that rises to the top.
Finish
Pour off the liquid without straining.
Season with salt to taste.
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
- Provides the main meaty flavor and collagen that gives the broth body as it cooks.
- Cold water
- Acts as the solvent that draws flavor and juices out of the meat into the liquid.
The step that matters
Remove the scum and fat that rises to the top. Scum and fat float to the surface as the liquid heats. Skimming them keeps the broth clearer and prevents a greasy, cloudy taste in the finished liquid.
“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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