Beef Tea
Ingredients
Directions
Prepare
Cut the beef into pieces about 1 inch square.
Make the broth
Place the beef in a strong bottle, cork it tightly, and set it in a kettle of cold water.
Boil for about 2 hours until the liquid is extracted.
Skim off any fat, strain, season to taste, and bring to a boil before serving.
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 its juices and flavor into the water as it cooks, forming the broth.
The step that matters
Keeping the bottle tightly corked in the water bath. A tight cork keeps water out of the bottle so the beef juices stay concentrated and do not dilute. Gentle, sustained heat draws the liquid out of the meat without boiling the meat itself, which would toughen it and cloud the broth.
“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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