Beef Tea
Ingredients
Directions
Cold-water method
Cut the beef into pieces and place it in a saucepan with the cold water.
Heat on a slow fire, skimming carefully as it heats.
Let it simmer gently for about 1 hour, then strain through a fine sieve.
Season with salt before serving.
Infusion method
For the infusion method, cut the beef into very thin slices and place in a basin.
Pour the boiling water over the meat, stirring frequently to extract the juices.
Let it sit for about 15 minutes, then pour the water into a saucepan and boil for 10 minutes.
Skim and season with salt.
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
- Supplies the meat flavour and juices that dissolve into the broth.
The step that matters
Heat on a slow fire, skimming carefully as it heats. Starting cold and heating slowly lets proteins and impurities rise to the surface where they can be skimmed. Boiling hard would break them up and cloud the tea.
“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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