Beef Tea
Ingredients
Directions
Prepare
Cut the steak into small dice.
Place the diced steak in a double boiler with cold water and add salt to taste.
Cook and serve
Cook for 3 to 4 hours.
Strain the mixture carefully through a fine sieve.
Heat the beef tea as needed.
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 round steak
- Lean meat releases its flavour and body into the water during long, gentle cooking.
The step that matters
Cook gently over the double boiler. Keeping the water below a rolling boil prevents the broth from becoming cloudy and greasy, since vigorous boiling breaks up fat and mixes it into the liquid.
“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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