Beef-tea
Ingredients
Directions
Cut the beef into thin slices.
Simmer the beef in water for 20 minutes after it has boiled and been skimmed.
Season with salt if 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fleshy beef
- Provides the main savory flavor and dissolves into the liquid to make the tea.
The step that matters
Skimming after the boil. Removing the foam that rises as the water heats keeps the liquid clear and free of scum, giving a cleaner taste and appearance.
“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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