Beef Tea
Ingredients
Directions
Prepare the beef
Remove all fat and bone from the beef and cut it into very small pieces.
Pour cold water over the beef in a ratio of 1 pint of water to 1 pound of beef.
Let it stand for 1 to 2 hours until the water is red and the meat is white.
Make the broth
Transfer the mixture to a clean saucepan and heat it until just before it simmers, skimming off any foam.
Cover and simmer for about 15 minutes.
Strain the broth through a coarse colander to separate the meat.
When cold, remove any fat from the surface and stir the broth 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
- Lean beef
- Provides the meat flavour and the gelatin-rich body that gives the broth its richness.
- Cold water
- Draws flavour and colour out of the beef slowly, and is the liquid that becomes the broth.
The step that matters
Heat slowly and skim before simmering. Starting with cold water and heating gently lets proteins and fat rise and form foam that can be skimmed off. Boiling too early would cloud the broth and make it less 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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