Quickly Made Beef-tea
Ingredients
Directions
Prepare
Combine the minced beef, cold water, and salt in a saucepan.
Let it sit for 10 minutes.
Simmer
Place the saucepan on low heat and gradually bring it to just below a simmer.
Maintain this temperature and stir occasionally for 15 to 20 minutes.
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
- Provides the meaty flavor and savory body as its juices and proteins release into the water.
- Cold water
- Acts as the solvent that draws flavor and juices out of the minced beef gently.
The step that matters
Bringing the pan to just below a simmer. Heating gradually and holding below a boil keeps the broth clear and stops the meat proteins from tightening and clouding the liquid. A rapid boil makes the broth cloudy and the meat tough and grainy.
“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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