Beef Tea
Ingredients
Directions
Prepare
Cut the beef into thin slices.
Place the beef in a pot with the cold water.
Simmer
Heat gently until warm, allowing scum to rise.
Simmer gently for about 1 hour.
Strain and settle
Strain through a sieve or cloth.
Let it stand for 10 minutes to settle.
Pour off the clear liquid.
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
- Beef
- Supplies meaty flavor and, as it simmers, gelatin and body to the broth.
- Cold water
- Slowly draws flavor and collagen out of the beef as it heats and simmers.
The step that matters
Heat gently until warm, allowing scum to rise. Boiling hard breaks fat and proteins into fine particles that cloud the broth. Gentle heat lets scum float to the surface, where it can be removed, leaving a clearer liquid.
“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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