Beef Tea
Ingredients
Directions
Cut the beef into thin slices.
Simmer the beef in water for 20 minutes after it has boiled and been skimmed.
Season with salt if desired.
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
- Fleshy beef
- Provides the main flavor and the savory body of the broth.
The step that matters
Skimming after boiling. Skimming removes the foam that rises as the beef heats, which keeps the tea clear and free of scum. Simmering gently rather than boiling hard keeps the liquid clear and extracts flavor steadily.
“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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