Beef-tea
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Place the beef pieces in a jar and cover with cold water.
Add a pinch of salt, being careful not to add too much.
Let the mixture sit for 1 to 2 hours.
Cook and serve
Preheat the oven to 350°F (175°C).
Place the jar in the oven and let it cook for at least 30 minutes.
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
- Raw beef
- Provides the meat flavor and protein that dissolve into the liquid as it cooks.
- Cold water
- Extracts flavor and soluble compounds from the beef without boiling it.
The step that matters
Adding the salt. Salt is easy to overdo in a small batch, and too much makes the broth unpleasantly salty. Adding only a pinch lets the beef flavor come through.
“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.