Beef Tea
Ingredients
Directions
Prepare the beef
Quickly scorch one side of the beef over coals.
Cut the beef into very fine pieces.
Place the beef in an earthen bowl and pour in the tepid water.
Cover with a saucer and let it stand for 2 hours near the stove.
Strain and squeeze the mixture through clean linen.
Cook the broth
Put the expressed juice in a thick pie dish on the back of the stove.
Stir steadily for 5 to 10 minutes, ensuring it doesn't exceed 150°F (65°C).
When the color deepens to butternut or walnut shade, it's done.
Season with a little coarse sea salt.
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 flavor and the protein that gives the broth its body.
- Water
- Draws juices out of the finely cut beef during the standing period.
The step that matters
Keeping the broth below 150°F while stirring. Temperatures above about 150°F can toughen and coagulate the proteins and cloud the broth, so gentle heat and steady stirring keep it clear and tender while the color deepens.
“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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