Beef Tea
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Cut the raw beef into small pieces.
Place the beef in a suitable pot and add water.
Cover the pot.
Bake
Bake in the oven at 300°F (150°C) for 2-3 hours.
Strain and serve
Strain the mixture through a fine sieve to remove solids.
Skim off any fat if desired 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
- Raw beef
- Supplies the meat flavour and protein that give the broth its savoury taste and body.
The step that matters
Keeping the pot covered during the long bake. A covered pot at low oven heat lets the meat simmer gently. Rapid boiling would agitate fat and proteins into the liquid, making the broth cloudy and greasy.
“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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