Beef Tea
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Make the broth
Boil the beef quickly with salt in water.
Remove the scum that forms on top.
Simmer gently for 30 minutes.
Let it settle, then carefully pour off the liquid or strain it.
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
- Releases flavor and collagen into the water, which gives the broth its body as it simmers.
The step that matters
Simmer gently for 30 minutes. A hard boil churns fat and scum into the liquid, making the broth cloudy and greasy. A gentle simmer lets the fat and impurities rise so they can be skimmed off, leaving a clearer broth.
“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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