Beef Tea
Ingredients
Directions
Make the broth
Place the beef in a jar without any water.
Cover the jar tightly and set it in a pot of cold water.
Heat gradually to a boil.
Maintain the boil for 3 to 4 hours until the meat resembles white rags and the juice is extracted.
Season with salt to taste.
Finish and serve
Skim off any fat when the liquid is cold.
Serve chilled or hot with Albert biscuits or thin wafers.
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 whose juices form the broth's flavour and body.
- Coarse sea salt
- Seasons the broth so its beefy flavour comes through.
The step that matters
Heat gradually to a boil. Heating slowly in a jar set inside cold water keeps the beef from seizing and toughening, letting its juices release gently into the liquid instead of cooking hard and clouding the broth.
“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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