Beef Tea
Ingredients
Directions
Prepare the beef
Wipe the meat with a damp cloth to ensure it is clean.
Using a sharp knife, shred the meat as finely as possible, discarding any fat or skin.
Place the shredded meat in a jar.
Pour the cold water over the meat and stir well.
Cover the jar with paper.
Simmer and strain
Place the jar in a saucepan of cold water.
Heat the saucepan slowly until the water boils.
Let the mixture boil for 1 hour.
Press the mixture through a fine strainer.
Finish and serve
Reheat the strained liquid.
Season to taste.
Serve very hot.
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 flavour and gelatin-rich body that give the broth its character.
- Cold water
- Extracts flavour and soluble compounds from the shredded meat as it heats slowly.
The step that matters
Heat the saucepan slowly until the water boils. Heating gently lets the meat release its juices and proteins gradually, producing a clearer broth. Rapid heating tends to cloud the liquid and toughen the meat.
“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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