Beef-tea
Ingredients
Directions
Make the broth
Cut the beef into pieces and place it in a saucepan with cold water.
Heat on a slow fire, skimming carefully as it heats.
Let it simmer gently for about 1 hour.
Finish and serve
Strain through a fine sieve before serving.
Season with a little coarse sea 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean beef
- Provides the main flavor and body of the broth as its juices and gelatin dissolve into the water.
- Cold water
- Acts as the cooking liquid that extracts flavor from the beef during gentle simmering.
The step that matters
Skimming as the water heats. Proteins and fat rise to the surface as the liquid warms. Removing them early keeps the broth clear and prevents a greasy, cloudy result.
“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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