Whole Beef Tea
Ingredients
Directions
Prepare
Cut away all fat from the beef.
Shred the meat finely.
Make the beef tea
Place the shredded beef in a pot with cold water and salt.
Simmer gently for several hours until the liquid is rich and flavorful.
Strain the liquid to serve as beef tea.
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 whose protein and flavour dissolve into the water to make the broth.
- Cold water
- Extracts flavour and gelatin from the beef slowly as it heats, forming the liquid base.
The step that matters
Simmer gently. Boiling vigorously toughens and clouds the meat proteins and can make the liquid greasy. A gentle simmer draws out flavour slowly while keeping the liquid clear.
“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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