Beef Tea, or Essence of Beef
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Cut the beef into small pieces.
Place the beef in a pot with water.
Simmer and serve
Simmer gently for 2 hours.
Strain the liquid and season with salt.
Serve warm.
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
- Releases flavor and gelatin into the water as it simmers, giving the broth body and savoriness.
The step that matters
Simmer gently for 2 hours. A gentle simmer extracts flavor and collagen slowly, while a rolling boil makes the broth cloudy and greasy and can toughen the meat.
“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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