Beef Tea
Ingredients
Directions
Prepare the beef
Remove all fat from the beef.
Cut the beef into very fine pieces.
Add 1 pint of water for each pound of beef in a glass jar.
Steep
Place the jar in a pan of warm water, ensuring the water does not exceed 110°F (43°C).
Let it stand for 2 hours.
Strain the mixture through a strainer cloth.
Season with coarse sea salt and serve.
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
- Top round beef
- Provides the meat flavor and dissolved proteins that give the broth its body.
- Water
- Acts as the solvent that slowly draws flavor and soluble compounds out of the beef.
The step that matters
Keeping the water at or below 110°F (43°C). Warm water draws out flavor gently over time. Higher heat would cook and toughen the meat proteins, squeezing out juices and clouding the broth, so the temperature limit protects clarity and taste.
“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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