Beef Tea
Ingredients
Directions
Prepare
Cut the beef into very thin slices.
Place the slices in a stew pan.
Pour boiling water over the beef.
Simmer and strain
Set the pan to the side of the fire and let it boil slowly for 30 minutes.
Skim the surface regularly.
Strain the mixture through a clean cloth.
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 meat flavour and gelatin that give the broth its body as it simmers.
The step that matters
Skim the surface regularly. Skimming removes foam and coagulated proteins that rise as the broth heats, keeping the broth clear and free of off-flavours.
“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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