Beef-tea
Ingredients
Directions
Prepare the broth
Cut the meat into small pieces, removing all fat and bone.
Place the meat in a clean saucepan and add cold water.
Heat on the stove until boiling, then skim off any foam.
Add the salt when the water boils and simmer gently for 30 to 45 minutes, skimming as needed.
Strain the beef tea through a fine sieve and cool.
Serve
Before serving, remove any fat from the surface and warm the desired amount, adding more salt if necessary.
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 gravy beef
- Supplies the flavour and gelatin that give the broth its body and savoury taste.
- Water
- Extracts flavour and soluble compounds from the meat as it simmers.
The step that matters
Skimming the foam. Foam and coagulated proteins that rise during the first boil can cloud the broth and add off flavours. Skimming early and during simmering keeps the broth clear and clean-tasting.
“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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