Beef Tea
Ingredients
Directions
Prepare
Cut the lean steak into small pieces.
Place the pieces in a glass fruit jar.
Cover tightly and set the jar in a pot of cold water.
Tie a string around the top of the jar to prevent it from toppling.
Hang the jar over a stick laid across the top of the pot.
Simmer
Heat gradually to a boil, then continue simmering steadily for three or four hours until the meat is like white rags and the juice is thoroughly extracted.
When done, turn off the stove and let the jar cool before removing it to prevent breakage.
Finish and serve
Strain the broth through a wire strainer.
Season with very little salt.
Serve warm or cold.
Quick alternative
If you need the broth immediately, place the jar in a pint bowl, add a little water, cover with a saucer, and place in a moderate oven; if it risks burning, add more water.
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 steak (in the method)
- Provides the meat whose juices are extracted to make the broth's flavor and body.
The step that matters
Simmering gradually and steadily for three or four hours. Heating slowly to a boil and then holding a gentle simmer draws juices out of the meat without toughening it. Boiling hard can make the broth cloudy and the meat tough.
“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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