Beef Tea
Ingredients
Directions
Prepare the beef
Wash the beef and cut it into small pieces, about 1 inch square.
Lightly salt the beef pieces.
Place them in a wide-mouthed bottle and cork it tightly.
Cook and strain
Set the bottle in a kettle of cold water and gradually heat to boiling.
Keep the kettle boiling for 3 hours.
Remove the bottle and strain off the juice.
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 juicy beef
- Provides the meat and juices that become the broth.
- Coarse sea salt
- Lightly seasons the beef before cooking.
The step that matters
Gradually heating the kettle to boiling. Heating slowly lets the beef release its juices gently inside the sealed bottle, rather than toughening the meat with sudden high heat. The bottle must stay tightly corked so the juice stays in and does not dilute with the surrounding water.
“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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