Beef Tea
Ingredients
Directions
Mince the beef and place it in a jar with the cold water.
Cork the jar tightly and set it in a boiler or steamer.
Cook for three to four hours.
Strain the mixture and season with salt to taste.
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 the dissolved protein that gives the broth its savoury depth.
The step that matters
Keeping the jar tightly corked during cooking. A tight seal keeps the liquid from boiling away and concentrates the flavour, while the gentle heat of a boiler or steamer extracts flavour without making the broth cloudy.
“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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