Beef Tea. No. 1
Ingredients
Directions
Prepare the meat
Remove the skin and fat from the meat and shred it finely.
Place the meat in a jar with cold water and salt, and let it sit for 1 hour or longer.
Simmer
Cover the jar tightly and place it in a saucepan of cold water.
Slowly bring the water to a boil and simmer gently for 1 hour or longer.
Strain the mixture through a coarse strainer to retain the brown particles.
Use kitchen paper to absorb any fat from the tea.
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
- Gravy beef or steak
- Provides the meat flavour and the savoury body of the broth as it simmers.
The step that matters
Simmering gently after bringing to a boil. Bringing the water to a boil slowly and then holding a gentle simmer keeps the broth clear. A hard rolling boil breaks up the meat and emulsifies fat into the liquid, making the broth 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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