Beef Tea
Ingredients
Directions
Place the minced beef and water in the inner cauldron of a double saucepan.
Fill the outer cauldron with boiling water and keep it simmering for 10 hours.
As the water evaporates, refill it to maintain the simmer.
After 10 hours, draw off the beef tea using the tap at the bottom of the inner cauldron.
Strain the beef tea to remove any remaining fat.
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
- Lean beef
- Provides the flavour and protein that give the broth its savoury taste.
- Water
- Extracts flavour and gelatin from the beef during the long, gentle simmer.
The step that matters
Keeping the outer cauldron simmering. Gentle, steady heat over 10 hours slowly draws flavour out of the beef without boiling it hard. If the outer water runs low and the simmer stops, extraction slows and the broth can turn out weak.
“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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