Beef Tea
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Finely chop the gravy beef, removing all skin and fat.
Place the meat in a stone jar and add the water.
Cover the jar with a lid and tie a piece of paper over it.
Cook
Stand the jar in a saucepan of boiling water for three hours, or in the oven at 350°F (175°C) for one and a half hours.
Finish
Remove the jar, pour the beef tea into a cup, and add 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
- Gravy beef
- Supplies the flavor and body of the broth as its juices and connective tissue release slowly into the water.
- Water
- Acts as the medium that draws juices out of the meat during the long, gentle cooking.
The step that matters
Standing the sealed jar in gently heated water. Long, gentle heat draws flavor and body out of the meat without toughening it or boiling away liquid. The lid and paper cover keep the water from evaporating, so the broth stays concentrated.
“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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