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.
Place the beef in a pot with water.
Bring to a boil, then reduce heat and simmer for 2 hours.
Strain the liquid through a fine sieve.
Season with salt to taste.
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
- Releases its flavor and savory compounds into the water as it simmers.
The step that matters
Simmer gently after boiling. Once the pot reaches a boil, reducing the heat to a gentle simmer keeps the liquid clear and extracts flavor steadily. A hard, rolling boil emulsifies fat and proteins into the liquid, making the tea cloudy and greasy.
“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.
More beef tea recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.