Beef-tea
Ingredients
Directions
Simmer
Combine the chopped beef and cold water in a covered saucepan.
Let it sit for 1 hour on low heat, stirring frequently.
Increase the heat and simmer for 1 hour, allowing the liquid to heat slowly.
Add salt to taste.
Strain and cool
Strain the mixture.
Let it cool.
Remove all fat from the top.
Serve
Heat only the amount needed for serving.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Releases its meaty flavor and savory compounds into the water during slow heating.
The step that matters
Simmer gently rather than boiling hard. A vigorous boil agitates fat into the liquid and toughens the meat's proteins, leaving the tea cloudy and harsher in flavor. A slow, gentle heat keeps it clear and savory.
“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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