Beef Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Cut the beef into small pieces.
Place the beef in a pot with cold water.
Make the broth
Heat gently, ensuring it does not boil.
Simmer for 1-2 hours, skimming off any foam.
Strain the liquid and season with coarse sea 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
- Lean beef
- Provides the main flavour and the protein that gives the broth body.
- Cold water
- Extracts flavour from the beef slowly as it heats and carries it into the liquid.
The step that matters
Heat gently without boiling. Boiling makes the liquid cloudy and emulsifies fat into it, while gentle heat keeps the broth clear and lets flavour extract slowly.
“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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