Beef Tea
Ingredients
Directions
Prepare
Trim all fat from the beef and cut the lean meat into small dice-like pieces.
Add the cold water to the beef to draw out the juices.
Cook and finish
Boil for 20 to 30 minutes, skimming carefully.
Strain the mixture and season with salt to taste.
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 that defines the broth.
The step that matters
Skimming carefully while boiling. The foam and fat that rise during boiling can cloud the broth and give it an greasy taste. Removing them as they form keeps the broth clear and clean-flavored.
“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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