Beef Tea
Ingredients
Directions
Place the beef and cold water in a pot.
Set the pot on the back of the stove and simmer until the beef is thoroughly cooked.
Add salt to taste.
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
- Supplies the meat flavour and gelatin that give the broth its body as it simmers.
- Cold water
- Extracts flavour and moisture from the beef as it heats slowly.
The step that matters
Start with cold water. Heating the beef gradually in cold water lets proteins release slowly, producing a clearer broth. Adding hot water can cause the proteins to set on the surface and cloud 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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