Beef Tea
Ingredients
Directions
Prepare
Chop the round steak finely, removing all fat.
Place the chopped steak in a saucepan with the cold water.
Simmer and reduce
Simmer on low heat for 2 hours.
Transfer to a hot place and boil quickly for 30 minutes.
Season with coarse sea 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
- Round steak
- Provides the meat flavor and gelatin-rich connective tissue that gives the broth body as it simmers.
- Cold water
- Extracts flavor and soluble compounds from the meat as it heats slowly.
The step that matters
Simmer on low heat for 2 hours. Gentle heat draws out flavor and collagen without boiling the meat tough. Boiling hard early can cloud the broth and toughen the proteins, so keep the liquid at a quiet simmer.
“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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