Beef Tea
Ingredients
Directions
Prepare
Pour cold water over the beef in a pot.
Let it stand for 2 hours.
Cook and serve
Place the pot on the fire and simmer for 45 minutes.
Strain the mixture, season to taste, and serve.
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 main flavor and body as its juices and collagen dissolve into the water.
- Cold water
- Acts as the solvent that draws flavor and gelatin out of the beef.
The step that matters
Simmer the pot gently. Simmering rather than boiling keeps the liquid clearer and prevents the meat from becoming tough and the broth from turning cloudy as fat and proteins are agitated.
“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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