Beef Tea
Ingredients
Directions
Prepare
Remove all fat from the beef and cut it into 1-inch pieces.
Combine the beef with 1 pint of cold water in a pot and let it sit for 30 minutes.
Simmer and finish
Heat the pot over low heat and let it simmer for 2 to 3 hours.
Add more water as needed to maintain 1 pint of liquid for every pound of beef.
Strain the mixture and stir in the 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 meat flavor and the savory body of the broth as its proteins and juices release into the water.
- Cold water
- Acts as the extraction medium, drawing flavor and gelatin out of the beef during long, gentle simmering.
The step that matters
Simmer over low heat and keep the liquid topped up. Gentle simmering extracts flavor without toughening or boiling away the liquid. Keeping the ratio of one pint of liquid per pound of beef keeps the tea concentrated and prevents the meat from being exposed and drying 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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