Beef Tea
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Finely chop the beef, removing all skin and fat.
Place the beef in a stone jar and add the water.
Cover the jar with a lid and tie a piece of paper over it.
Cook
Place the jar in a saucepan of boiling water for 3 hours, or in the oven at 350°F (175°C) for 1.5 hours.
Ensure the water does not cover the jar to prevent it from getting inside.
Finish
After cooking, pour the beef tea into a cup and add salt to taste.
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 main flavour and the protein that gives the broth its body once cooked.
The step that matters
Keep the water below the top of the jar. If water gets into the jar, the broth is diluted and its flavour weakened. A lidded jar cooked gently in water or a low oven extracts flavour slowly without boiling the meat hard.
“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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