Beef Tea
Ingredients
Directions
Prepare the beef
Shred the beef finely across the grain.
Place the beef in a cup and pour the water over it.
Allow it to stand to draw out the juice, stirring occasionally.
Cook and serve
Cover the cup with ungreased paper and place it in a saucepan with cold water halfway up the cup.
Heat very slowly, then simmer for 30 minutes.
Before serving, remove every trace of grease from the surface.
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
- Supplies the flavour and the juices that make up the broth.
- Cold water
- Draws juice out of the shredded beef and forms the liquid base of the broth.
The step that matters
Heat very slowly, then simmer. Starting the beef in cold water and heating gently lets the juices and flavour leach out gradually. Boiling hard early tightens the meat proteins, making the broth cloudy and less flavourful.
“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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