Beef Tea
Ingredients
Directions
Prepare the beef
Choose good gravy beef, such as steak or topside, and remove the fat and skin.
Cut the meat into thin strips or mince it.
Put the shredded meat, cold water, and salt into a saucepan and let it stand for 15 minutes to soak.
Make the broth
Heat slowly, stirring gently all the time, until the liquid turns a rich red-brown.
Strain through a fine wire strainer and remove any grease by drawing a piece of paper across the top.
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
- Gravy beef
- Supplies the meat flavour and colour that the water draws out as it heats.
The step that matters
Heat slowly and stir gently. Heating slowly and stirring gently keeps the broth clear and stops the meat sticking and scorching. Boiling hard breaks up proteins and fat into cloudiness, so the liquid stays gentle.
“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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