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Beef Jea

A clear beef broth made by simmering beef in water, skimming fat, and reheating before drinking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Jea

Ingredients

Directions

  1. Cut the beef into small pieces.

  2. Cover the beef with water and let it stand for 2 hours.

  3. Boil the mixture until it reduces to 1 pint.

  4. Let it cool and skim off all the grease.

  5. Boil again and drink while warm.

Recipe from a historical cookbook (Internet Archive).

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 dissolved protein and gelatin that give the broth its body.
Water
Extracts flavor and soluble compounds from the beef as it stands and simmers.

The step that matters

Skim off all the grease. Fat rises and solidifies as the broth cools, so removing it while cool leaves a cleaner taste and a clearer liquid.

“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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