Beef Tea
Ingredients
Directions
Prepare
Cut the beef into small squares or mince.
Simmer the broth
Place the beef in a clean saucepan with cold water and bring to a boil.
Remove the scum that rises to the surface with a spoon.
Add a small amount of salt and cold water at the edge of the saucepan to help the albumen rise.
Simmer for about 30 minutes until reduced by half.
Strain and serve
Strain the broth through a clean cloth or napkin into a basin.
Serve some in a cup with dry toast and 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
- Fresh lean beef
- Supplies the meaty flavor, plus proteins and collagen that give the broth body.
- Cold water
- Slowly draws flavor and gelatin out of the beef as it heats and simmers.
The step that matters
Removing the scum. The scum that rises as the broth reaches a boil is coagulated protein and impurities. Skimming it off keeps the broth clear and clean-tasting instead of cloudy and greasy.
“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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