Beef Tea or Soup
Ingredients
Directions
Chop the beef into small pieces.
Pour cold water over the beef, using its weight or desired quantity.
Let it stand for a long time in the water.
Slowly bring the mixture to a boil.
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
- Beef
- Provides the meat flavour and gelatin that give the broth body and savoury depth.
- Cold water
- Extracts flavour and soluble compounds from the beef as it soaks and heats.
The step that matters
Slowly bring the mixture to a boil. Heating gradually lets the broth stay clear and lets proteins and fat rise to the surface to be skimmed. Boiling hard too early emulsifies fat and proteins into the liquid, making it 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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