Beef Tea
Ingredients
Directions
Prepare
Remove the fat from one pound of round steak, cut into small pieces, put in a glass jar.
Add one cup of cold water.
Set the jar in cold water, after being closely covered.
Cook and finish
Heat very slowly, taking fully an hour or more, or till the meat is white.
Strain, pressing the meat to obtain all the juice.
Season with salt.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Round steak
- Provides the meat whose flavor and juices form the broth.
- Cold water
- Extracts juices from the meat gently as it heats, without toughening it.
The step that matters
Heat very slowly. Gentle, slow heating draws juices out of the meat into the water. Rapid boiling tightens the muscle fibers and produces a cloudy, less flavorful broth.
“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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