Beef Tea
Ingredients
Directions
Prepare the beef
Remove the fat from the meat and shred it finely.
Soak the shredded beef in cold water for 30 minutes, then cover it tightly.
Simmer and serve
Place the covered beef in a pot of boiling water and cook for 3 hours, adding salt.
Strain the mixture before serving.
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
- Supplies the meat flavour and savoury body that the broth is built on.
The step that matters
Remove the fat from the meat. Fat left on the beef melts into the liquid and makes the broth greasy and cloudy, so trimming it first gives a cleaner 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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