Notes on Beef Tea
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Mince or shred the beef finely.
Place the beef in an earthenware jar with cold water and add salt.
Steep and cook
Let it stand for 30 minutes.
Put the jar in a stew-pan with boiling water, covering it about three-quarters up the jar.
Cover the jar with buttered paper and simmer for 2 hours.
Place it in a 350°F (175°C) oven for 3 hours.
Finish
Remove any fat that rises to the surface.
Strain the contents.
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
- Lean beef
- Supplies the meat flavour and dissolved protein that make up the finished broth.
- Cold water
- Draws the juices out of the minced beef as it heats, forming the liquid.
The step that matters
Keep the jar at a gentle simmer. Gentle, steady heat draws flavour and juices out of the meat slowly. A rolling boil toughens the proteins and clouds the broth, so keep the water below a hard boil for the long cook.
“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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