Beef Tea
Ingredients
Directions
Prepare
Cut the beef into pieces.
Place the beef tightly in a bottle.
Cook and season
Submerge the bottle in a pot of cold water.
Heat the pot slowly until it reaches a boil.
Maintain a steady boil for four hours.
Add salt to taste 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
- Lean beef
- Provides the main savory flavor and the protein that gives the broth its body.
The step that matters
Maintain a steady boil for four hours. Long, sustained heat slowly draws flavor and gelatin out of the beef. A steady, gentle boil extracts these gradually, while a harsh, rolling boil can make the broth cloudy.
“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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