Beef Tea
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Place the beef in a glass fruit jar without adding water.
Cover the jar tightly and set it in a pot of cold water.
Extract and finish
Slowly bring the water to a boil and boil for 3 to 4 hours until the meat is white and all juice is extracted.
Strain the juice and season with salt to taste.
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 meat juices that make up the broth, with no added water.
The step that matters
Keep the jar sealed and the heat gentle. A tightly covered jar set in water heats the beef slowly, so juices release without boiling away. Bringing the water up slowly avoids a harsh boil that could toughen the meat before its juices are drawn out.
“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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