Beef Tea
Ingredients
Directions
Prepare
Notch the beef into pieces.
Make the broth
Put the beef into a saucepan with the water.
Bring to a boil and remove the scum.
Reduce heat and let it simmer for two hours.
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
- Beef
- Releases flavor and gelatin into the water as it simmers, giving the broth body.
- Water
- Acts as the solvent that extracts flavor and nutrients from the beef during simmering.
The step that matters
Remove the scum after boiling. Foam rising to the surface during the initial boil contains coagulated proteins and impurities. Skimming it off keeps the broth clearer and cleaner tasting.
“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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