Beef Tea
Ingredients
Directions
Prepare
Place minced beef and water in the inner cauldron of a double boiler.
Simmer and strain
Fill the outer cauldron with boiling water and keep it simmering for 10 hours.
After 10 hours, strain the beef tea through a fine strainer at the tap of the inner cauldron.
Remove any fat that rises to the top before serving.
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 meaty flavor and the protein that gives the broth its body.
- Water
- Extracts flavor and gelatin from the beef as it slowly simmers.
The step that matters
Keeping the outer cauldron simmering for the full 10 hours. Gentle, sustained heat in a double boiler extracts flavor and collagen slowly without boiling the broth, which would cloud it and make it greasy.
“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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