Beef Tea
Ingredients
Directions
Place the beef in a double boiler and cover with cold water.
Let it stand for 2 hours.
Bring to a boil.
Strain and season as desired.
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
- Provides the protein and flavor that give the broth its body and savoriness.
- Cold water
- Extracts flavor and gelatin from the beef as it slowly steeps and heats.
The step that matters
Bring to a boil. Boiling too hard or too early can cloud the broth and emulsify fat into it. Heating gently and skimming keeps the broth clearer and cleaner tasting.
“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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