Beef-tea
Ingredients
Directions
Prepare
Cut the meat into small pieces, removing all fat and bone.
Place the beef in a clean saucepan and add cold water.
Simmer
Heat on the stove until boiling, then skim off any scum.
Add the salt when the water boils and simmer gently for 1 to 1.5 hours, skimming as needed.
Strain the beef tea through a fine sieve and cool.
Serve
Before serving, remove any fat from the surface and warm the desired amount, adding more salt if necessary.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean gravy beef
- Provides the meat flavour and the dissolved savoury compounds that make the broth rich.
- Water
- Extracts flavour and gelatin from the beef as it simmers, forming the broth itself.
The step that matters
Skimming the scum while the water heats and simmers. Scum is coagulated protein and impurities that rise to the surface; removing it early keeps the broth clear and prevents a cloudy, greasy flavour.
“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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