Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into small pieces.
Place the beef in a pot and cover with water.
Stir with a fork or spoon to help extract the juices.
Let it sit for 15 minutes.
Simmer and season
Pour the water into a saucepan and bring to a boil.
Boil for 10 minutes, then skim off any foam.
Season with coarse sea salt to taste.
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
- Provides the meaty flavor and savory richness that is released into the liquid.
The step that matters
Skim off the foam. Foam is made of coagulated proteins and impurities that rise as the liquid heats. Removing it keeps the broth clear and prevents a scummy, muddy taste.
“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.
More beef broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.