Beef Tea
Ingredients
Directions
Prepare
Cut 1 pound lean beef into small pieces.
Put the beef into a jar without a drop of water, cover tightly, and set the jar in a dish of cold water.
Cook
Heat gradually to a boil and continue for three or four hours until the meat is white.
Season with salt; when cold, skim.
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
- Lean beef
- Supplies the meat flavor and protein that give the broth its body and taste.
The step that matters
Heat gradually to a boil. Bringing the jar up to heat slowly and then holding it there keeps the broth clearer and the meat tender. Vigorous boiling breaks fat and cloudy particles into the liquid, making it murky.
“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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