Beef-tea
Ingredients
Directions
Prepare the beef
Cut the meat into small pieces, removing all fat and bone.
Place the beef in a clean saucepan and add cold water.
Simmer and strain
Heat on the stove until boiling, then skim off any scum.
Add salt when the water boils and simmer gently for 30 to 45 minutes, skimming as needed.
Strain the beef tea through a fine sieve and cool it.
Serve
Before serving, remove any fat from the top and warm the desired amount, adding more salt if necessary.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean gravy beef
- Supplies the meat flavour and dissolved protein that give the broth its body and savour.
- Water
- Extracts flavour and soluble compounds from the beef as it simmers.
The step that matters
Skimming the scum while the water heats and simmers. Scum is coagulated protein and impurities that rise to the surface; removing it early keeps the broth clear and clean-tasting rather than cloudy or greasy.
“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.
More beef tea recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.