Beef Tea with Acid
Ingredients
Directions
Make the broth
Combine the beef and ice in a deep vessel and let it stand for 12 hours.
Strain the mixture thoroughly through a coarse towel.
Boil the strained liquid quickly for 10 minutes in a porcelain vessel.
Finish and serve
Let the beef tea cool, then add the acid or acid phosphate.
Serve hot or cold.
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 from the round
- Supplies the meat flavour and dissolved protein that give the broth its body.
- Ice
- Melted slowly over the beef, it draws out juices and flavour into a cold liquid.
- Acid or acid phosphate
- Adds a slight tang that brightens the flavour of the beef tea.
The step that matters
Boil the strained liquid quickly for 10 minutes. A brief rapid boil helps set the liquid and makes it safer to keep, while a long hard boil would cloud it and reduce its delicate flavour.
“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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