Beef-tea
Ingredients
Directions
Prepare
Remove skin and fat from the beef.
Shred the beef finely and chop the bones into small pieces.
Cook
Combine the beef, bones, cold water, and salt in a jar with a tightly fitting lid.
Place the jar in a saucepan of cold water.
Slowly bring the water to a boil and then simmer for 1 hour.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Provides meaty flavor and collagen that softens into gelatin, giving the broth body.
- Bones
- Release collagen and minerals during long simmering, adding depth and a richer body to the broth.
- Cold water
- Acts as the solvent that slowly draws flavor and gelatin out of the beef and bones.
The step that matters
Bring the water to a boil slowly. Heating gently and simmering rather than boiling hard keeps the broth clear. Vigorous boiling churns fat and fine particles into the liquid, making it cloudy.
“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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