Beef Tea, or Essence of Beef
Ingredients
Directions
Prepare
Cut the beef into small pieces and place them in a wide-mouthed bottle.
Cork the bottle tightly and place it in a pot of cold water with a saucer at the bottom.
Extract and season
Heat the pot gradually and let it boil slowly for 2 to 3 hours to extract the juice.
Pour off the juice and season it carefully with salt.
When cold, skim off the fat globules.
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 juices that give the broth its flavor and body.
- Sea salt
- Seasons the finished broth, and is added only after the juice is poured off.
The step that matters
Heat the pot gradually and boil slowly. Gentle, slow heating draws juice out of the meat while keeping the bottle sealed in the water bath. Rapid boiling can toughen the meat and make the broth 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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