Beef Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Cut the beef into small pieces.
Place the beef in a pot with cold water.
Let it sit for 30 minutes to allow the juices to flow.
Make the broth
Heat the mixture gently, ensuring it does not boil.
Simmer for 1 to 2 hours, skimming off any foam that forms.
Season with coarse sea salt before serving.
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 main flavour and gelatin-rich body as its collagen breaks down during simmering.
- Cold water
- Extracts flavour and juices from the beef gradually as it heats.
The step that matters
Heat the mixture gently, without boiling. Boiling makes the liquid cloudy and emulsifies fat into it, while gentle heat keeps the broth clear and lets collagen dissolve slowly for a richer body.
“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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