Beef Tea
Ingredients
Directions
Cut the beef into thin slices.
Simmer the beef with water for 20 minutes after it has boiled and been skimmed.
Season with salt if desired.
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
- Provides the main flavour and the rich savoury character of the broth.
- Water
- Extracts flavour and soluble compounds from the beef as it simmers, forming the tea.
The step that matters
Skimming after the boil. Foam and fat that rise during the first boil can make the broth cloudy and greasy. Skimming them off before the long simmer keeps the tea clear and clean-tasting.
“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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