Beef Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Cut the beef into pieces.
Pour boiling water over the beef.
Add salt and place on the stove to raise the scum.
Skim the scum clean and let it boil for 10 minutes.
Strain the liquid and let it settle.
Pour off the clear liquid for use.
Boil longer if a stronger flavor is desired.
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 meat flavor and the dissolved gelatin and savory compounds that the broth is built on.
- Boiling water
- Extracts flavor and soluble compounds from the beef as it simmers.
The step that matters
Skim the scum clean. Scum is coagulated protein and impurities that rise to the surface as the liquid heats. Removing it keeps the broth clear and prevents off flavors from being reintroduced as it boils.
“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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