Beef Tea
Ingredients
Directions
Prepare the beef
Remove all fat and gristle from the meat.
Lay the steak flat and scrape both sides, then cut into small pieces.
Simmer
Place the meat in a stew pan and add cold water.
Set on the stove and let simmer for 1 hour.
Add a sprinkling of salt and pepper.
Strain and serve hot.
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
- Round steak
- Provides the meat whose flavour and nutrients are extracted into the broth during simmering.
- Cold water
- Acts as the solvent that draws flavour out of the meat as it heats slowly.
The step that matters
Start with cold water and simmer gently. Starting the meat in cold water and holding a gentle simmer lets flavour dissolve slowly into the liquid. Boiling hard toughens the meat proteins and leaves the broth cloudy.
“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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