Beef Tea
Ingredients
Directions
Prepare
Cut the gravy beef into very fine pieces, removing all skin and fat.
Simmer
Place the meat in a saucepan with 1 quart of cold water, ¼ teaspoon of coarse sea salt, and 2-3 whole peppercorns if desired.
Bring the saucepan to a boil over heat.
Reduce the heat and let it simmer gently for 1 hour with the lid on.
Strain and store
After 1 hour, pour off the beef tea 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 dissolved proteins that give the broth its body.
- Cold water
- Extracts flavour and gelatin from the meat as it heats slowly.
The step that matters
Remove all fat from the beef tea before reheating for use.. Fat that is left in the broth separates into greasy droplets on the surface and dulls the clean, savoury taste. Chilling the broth lets the fat solidify so it can be lifted off easily.
“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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