Beef Tea
Ingredients
Directions
Prepare
Cut one pound of lean beef into small pieces.
Cook
Place the beef in a glass canning jar, without adding a drop of water, cover tightly, and set the jar in a pot of cold water.
Heat gradually to a boil and continue steadily for three or four hours, until the meat is like white rags and the juice is all drawn out.
Finish
Season with salt to taste.
When cold, skim the surface.
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
- Lean beef
- Provides the meat and juices that give the broth its flavour and body.
The step that matters
Heating gradually and holding a steady simmer for three or four hours. Slow, gentle heat in a sealed jar in water bath draws out the juices from the meat without boiling it hard, which would make the broth cloudy and greasy.
“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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