Beef Tea
Ingredients
Directions
Cut the beef into small pieces.
In a pot, combine the beef and cold water.
Cover and boil slowly for 10 minutes.
Add coarse sea salt after boiling.
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
- Releases savoury meat flavour into the liquid as it cooks.
The step that matters
Cover and boil slowly for 10 minutes. Keeping the liquid at a gentle simmer helps the broth stay clear. Vigorous, rolling boiling churns fat and fine particles into the liquid, making it cloudy and 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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