Quick Beef Tea
Ingredients
Directions
Soak the beef in cold water for a few moments.
Cook gently over low heat, stirring slowly with a spoon.
When the water turns bright red and the meat looks pale, continue cooking until the liquid is a rich red-brown.
Remove from heat and strain the liquid.
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 flavor and the proteins and color that dissolve into the liquid as it cooks.
The step that matters
Cooking gently over low heat until the liquid turns rich red-brown. Gentle heat extracts flavor and color from the meat without toughening or boiling off the liquid. Rapid boiling can make the broth cloudy and cook the proteins too hard, so keeping the heat low and stirring slowly lets the liquid darken evenly.
“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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