Beef Tea
Ingredients
Directions
Start the broth
Place the beef in a pot with 3 pints of cold water and bring to a boil.
Carefully remove the scum.
Skim and simmer
Add 1 pint of cold water.
Let it boil again.
Remove scum as needed.
Simmer for 45 minutes to 1 hour after the last skimming.
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 flavour and protein into the water, giving the broth its meaty taste and body.
The step that matters
Removing the scum. The grey foam that rises when the water boils is coagulated protein and impurities. Skimming it off keeps the broth clear and stops it from tasting muddy or bitter as it simmers.
“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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