Beef-tea
Ingredients
Directions
Prepare
Combine the minced beef and cold water in a jar and stir well.
Let it stand for 1 hour.
Simmer
Place the jar in a saucepan of cold water and bring to a simmer.
Simmer gently for 2 hours.
Finish and store
Add salt to taste and strain through a coarse strainer or sieve.
Store the sediment for added nourishment.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Provides the main meaty flavor and, as collagen breaks down, body to the broth.
The step that matters
Simmer gently, not at a boil. A rolling boil agitates the liquid and breaks up fat and fine particles, making the broth cloudy and greasy. A gentle simmer keeps it clear and lets flavor and gelatin extract slowly.
“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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