Beef Tea
Ingredients
Directions
Steep the meat
Cut the gravy meat into thin slices and place in a hollow dish.
Pour boiling water over the meat and cover the dish.
Place the dish near the fire for 30 minutes.
Boil and strain
Transfer to a saucepan and boil for 10 minutes over high heat.
Skim off any scum that forms while boiling.
Let it stand covered for an additional 10 minutes.
Strain the liquid and season with salt.
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
- Gravy meat
- Provides the main savory beef flavor and body to the broth as it releases its juices and collagen.
- Boiling water
- Acts as the solvent that draws flavor out of the meat into the liquid.
The step that matters
Skim off the scum while boiling. The scum is coagulated protein and fat rising to the surface. Removing it as it forms keeps the broth clearer and less greasy in flavor.
“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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