Beef Tea
Ingredients
Directions
Prepare
Chop the beef finely.
Pour the cold water over the beef and let it stand for one hour.
Cook and serve
Place the mixture on the stove and bring it to a slow boil.
Simmer for one hour.
Strain the mixture through cheesecloth and season to taste.
Serve very hot.
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 flavor and protein that gives the broth its body.
- Cold water
- Extracts flavor and gelatin from the beef as it heats gradually.
The step that matters
Bring it to a slow boil. Starting with cold water and heating gently lets the beef release its flavor and proteins gradually. A hard, rapid boil makes the broth cloudy and can toughen the meat.
“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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