Beef Tea
Ingredients
Directions
Prepare
Place the beef in a jar without any water.
Cover the jar tightly and set it in a dish of cold water.
Cook and finish
Gradually heat the water to a boil and maintain this for 3 to 4 hours until the meat turns white.
Season with salt.
Let it cool and skim off any fat.
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
- Lean beef
- Provides the meat and flavour that the broth is built from.
The step that matters
Maintaining the gentle boil in the water bath. Heating the water gradually and keeping it at a steady boil for several hours lets the beef release its juices slowly into the liquid without the meat toughening. Surrounding the jar with water keeps the contents below the point of vigorous bubbling, so the broth stays clear and tender.
“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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