Beef Tea
Ingredients
Directions
Infuse the beef
Cut the beef into very thin slices and spread them in a hollow dish.
Pour the boiling water over the beef and cover the dish.
Place the dish near the fire for 30 minutes.
Boil and serve
Boil the mixture over high heat for about 8 minutes.
Remove any scum, let it stand for 10 minutes, then pour off the liquid.
Season with a little coarse sea salt 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
- Provides the meaty flavor and dissolved protein that give the broth its body.
The step that matters
Remove any scum. Scum is coagulated protein and fat that rises from the meat as it heats. Skimming it off keeps the broth clear and clean-tasting.
“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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