Beef Tea
Ingredients
Directions
Prepare
Cut the steak into small pieces and place them in a glass fruit jar.
Cover the jar tightly and set it in a pot of cold water.
To prevent the jar from toppling, tie a string around the top and hang it over a stick laid across the pot.
Cook
Heat the pot gradually to a boil and maintain this for three to four hours until the meat resembles white rags and the juice is thoroughly extracted.
When done, remove the kettle from the stove and let it cool before taking out the jar to prevent breakage.
Finish and serve
Season with a small amount of coarse sea salt and strain through a wire strainer.
Serve warm or cold.
For immediate use, place the meat in a pint bowl, add a little water, cover with a saucer, and place in a moderate oven.
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
- Steak
- Provides the meat whose juices are extracted to make the broth's flavour and body.
The step that matters
Maintaining a gentle heat for three to four hours. Heating the pot gradually and keeping it at a steady boil lets the meat release its juices slowly. Rushing the heat or letting it boil hard can toughen the meat and cloud the broth.
“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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