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 raw beef into small pieces.
Place the beef in a saucepan and add water.
Simmer and finish
Simmer gently for 1-2 hours, skimming off any foam.
Strain the liquid through a fine sieve.
Season with coarse sea salt to taste.
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
- Raw beef
- Releases flavor and gelatin into the water as it simmers, giving the broth body.
The step that matters
Simmer gently and skim the foam. A gentle simmer keeps the broth clear, while a hard boil emulsifies fat and proteins into it and makes it cloudy. Skimming removes coagulated proteins that would otherwise cloud the liquid and taint the flavor.
“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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