Beef Tea
Ingredients
Directions
Place the beef in a jar without any water.
Cover the jar tightly and place it in a pot of cold water.
Heat gradually to a boil and boil steadily for 3 to 4 hours until the juice is fully extracted.
Season with salt, then let it cool and skim off the fat.
Serve cold, as preferred.
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 juice that becomes the broth's flavour and body as it extracts.
The step that matters
Boil steadily in a covered jar. Keeping the jar tightly covered and the water at a steady gentle boil lets the juice release from the meat without it evaporating or the broth becoming cloudy and greasy. Skimming after cooling removes the fat that rises to the surface.
“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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