Beef Tea
Ingredients
Directions
Prepare the beef
Remove all fat from the beef.
Cut the beef into very fine pieces.
Add 2 cups of water for each pound of beef.
Steep
Place the mixture in a glass jar and set the jar in a pan of warm water.
Do not heat the water above 110°F (43°C).
Let it stand for 2 hours.
Strain and serve
Strain through a cloth.
Season with coarse sea salt and serve.
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
- Top round beef
- Provides the meat flavour and gelatin-rich protein that gives the broth its body.
- Water
- Extracts the flavour and soluble compounds from the beef during gentle steeping.
The step that matters
Keep the water below 110°F (43°C). Heating the water above this temperature would cook the meat and proteins, which can make the broth cloudy and less flavourful. Gentle warmth draws out flavour while keeping the liquid clear.
“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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