Beef Tea
Ingredients
Directions
Prepare
Cut the beef into pieces.
Place the beef in a stew-pan and cover it with cold water.
Heat
Place the inner stew-pan with beef into an outer pot over the fire.
Pour water around the inner stew-pan until it nearly reaches the top.
Heat gently to extract the flavors.
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 flavor and body of the broth as its savory compounds dissolve into the liquid.
The step that matters
Heat gently. Keeping the liquid at a gentle heat rather than a rapid boil lets flavors extract slowly and keeps the broth clear, since vigorous boiling emulsifies fat and clouds the liquid.
“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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