Beef Tea. No. I
Ingredients
Directions
Prepare
Cut the beef into small pieces, removing all skin and fat.
Make the beef tea
Place the beef in a saucepan with cold water and salt.
Heat the saucepan on the stove, stirring until it almost boils.
Reduce the heat and let it simmer gently for 1 hour.
Pour out the beef tea and let it cool, then remove the fat before using.
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
- Provides the meat flavor and dissolved proteins that give the tea its body.
- Water
- Extracts flavor and soluble compounds from the beef during the long, gentle simmer.
The step that matters
Heating gently to a simmer. If the liquid boils hard, the meat toughens and the broth turns cloudy. Bringing it up slowly and simmering gently keeps the tea clear and tender-flavored.
“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.