Beef -tea for Infants
Ingredients
Directions
Prepare the meat
Remove all fat and gristle from the steak, then shred the meat very fine.
Place the shredded meat in a covered earthenware jar with cold water.
Make the broth
Put the jar near the fire for 2 hours.
Transfer the jar to a saucepan with boiling water and let it simmer for 3 hours without boiling.
Finish
Skim off any fat 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
- Rump steak
- Supplies the meat flavour and savoury body of the broth as it cooks slowly in water.
The step that matters
Simmer without boiling. Keeping the liquid just below a boil gives a clearer, milder broth and keeps the meat tender. A rolling boil clouds the liquid and toughens the meat proteins.
“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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