Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into very thin slices, then mince it finely.
Cook
Place the minced beef in a tin saucepan with cold water and salt.
Cover the saucepan and place it in a larger saucepan filled with boiling water.
Boil for 2 hours over a brisk fire.
Strain
Strain the mixture through a fine wire sieve, pressing the meat with the back of a spoon to extract all the juice.
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 main flavour and the soluble protein and juices that become the broth.
- Cold water
- Extracts flavour and juices from the meat as it heats slowly.
The step that matters
Boil for 2 hours over a brisk fire. The meat is cooked inside a covered pan set in boiling water, so the broth stays gently heated rather than reduced. Keeping the outer pan steadily boiling, and the lid on, maintains steady extraction without the liquid evaporating away.
“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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