Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into small pieces, discarding skin and fat.
Place the meat and cold water into a glass bottle or stone jar and seal it with a cork.
Cook
Submerge the bottle in a pot of cold water.
Heat the pot gradually to a boil.
Boil gently for 3 to 4 hours until the meat is colorless.
Replenish the pot with boiling water as needed.
If the bottle cracks, remove it immediately.
Transfer the contents to a pre-warmed bottle.
Strain and serve
Once cooked, strain the tea into a bowl.
Season the strained tea with salt.
Let the tea cool.
Skim off any fat.
Serve hot or cold.
Dilute with warm water if the tea is too strong.
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 meat flavor and dissolved protein that give the broth its body.
- Cold water
- Extracts flavor from the meat slowly and gently, producing a clear liquid.
The step that matters
Heating the pot gradually to a boil. Bringing the water up slowly and then boiling gently keeps the broth clear and prevents the meat from toughening. Rapid, vigorous boiling can cloud the liquid and make it greasy.
“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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