Beef Tea
Ingredients
Directions
Prepare and simmer
Shred the beef and add ½ pint cold water in a jar.
Place the jar in a saucepan of cold water.
Bring the water to a boil, then simmer for 3 to 4 hours.
Second simmer
Strain the beef tea and add 1 pint boiling water to the beef.
Simmer the beef in boiling water for 2 to 3 hours.
Finish
Combine with the first strainings.
Let it stand.
Skim before using.
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 meaty flavour and dissolved protein that give the tea its savoury body.
The step that matters
Keep the saucepan at a gentle simmer. Hard boiling agitates the liquid and can break up fat and proteins, leaving the tea cloudy and greasy. A gentle simmer draws out flavour slowly while keeping the liquid clear.
“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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