Beef Tea
Ingredients
Directions
Prepare the broth
Cut the gravy-beef into very fine pieces, removing all skin and fat.
Place the meat in a saucepan with cold water, salt, and peppercorns.
Bring the mixture to a boil over heat.
Simmer and strain
Reduce the heat and let it simmer gently for 5-6 hours, keeping the lid on.
After simmering, strain the beef tea into a basin and let it cool.
Remove all fat from the beef tea before reheating for use.
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
- Gravy-beef
- Provides the meat flavour and gelatin that give the broth body as it simmers.
- Cold water
- Extracts flavour and soluble compounds from the meat during long, gentle simmering.
The step that matters
Simmer gently with the lid on. A hard boil makes the broth cloudy and greasy, while gentle simmering keeps it clear. Keeping the lid on limits evaporation so the liquid concentrates slowly and evenly.
“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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