Beef Tea
Ingredients
Directions
Cut the beef into thin slices.
Pour the cold water over the beef.
Cover and let it sit in a warm place for 45 minutes.
Place it over low heat and simmer for 30 minutes.
Strain the mixture.
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 main savory flavor and rich body as its proteins and juices release into the water.
- Cold water
- Acts as the liquid base that extracts flavor from the beef during soaking and simmering.
The step that matters
Simmer over low heat. Gentle heat keeps the liquid barely moving, so the broth stays clear. A hard boil breaks up fat and proteins into cloudiness and can make the flavor harsher.
“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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