Beef Tea
Ingredients
Directions
Prepare
Put the cold water and salt into the top of a double boiler.
Scrape the meat until only the tough membrane remains, adding the scraped meat to the water.
Let it soak for two hours.
Cook and strain
Place over hot water and cook for thirty minutes.
Press through a strainer to remove solids.
Lay unglazed, coarse brown paper on top to absorb the fat.
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 off the top of the round
- Provides the flavour and body of the broth as it releases its juices into the water.
- Cold water
- Slowly draws out the meat's juices and flavour, giving a clear broth when started cold.
The step that matters
Scrape the meat until only the tough membrane remains. Leaving lean meat on the membrane is a waste of flavour, while scraping too little leaves the broth weaker. Thorough scraping gives the soaked meat maximum surface to release its juices into the water.
“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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