Beef Tea
Ingredients
Directions
The book says “a very slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Put the beef, water, and salt into a stone jar.
Cover and tie down with paper.
Cook
Place the jar in a very slow oven at 300°F (150°C) for three hours.
Stir the contents from time to time.
Strain and serve
Strain the mixture, remove all 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
- Gravy beef
- Provides the meat flavor and dissolved gelatin that give the broth its body.
- Water
- Acts as the solvent that extracts flavor and nutrients from the beef during slow cooking.
The step that matters
Keeping the oven very slow and the jar covered. A gentle, low heat with the jar covered extracts flavor without boiling the broth. Boiling makes the broth cloudy and can toughen the meat, so the low temperature and cover both matter.
“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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