Beef Tea
Ingredients
Directions
Prepare the meat
Remove the fat from the round steak.
Cut the steak into small pieces.
Place the meat in a glass jar.
Add the cold water.
Cover the jar tightly.
Extract the broth
Set the jar in a pot of cold water.
Heat very slowly for at least one hour, until the meat turns white.
Strain the mixture.
Press the meat to extract all the juice.
Season with coarse sea 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
- Round steak
- Provides the meat whose juices flavour and colour the broth.
- Cold water
- Draws juices out of the meat gently during slow heating, without boiling the meat.
The step that matters
Heat very slowly for at least one hour. Gentle, low heat in a water bath keeps the jar from boiling, so the meat releases its juices slowly and the broth stays clear rather than cloudy or 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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