Beef Tea
Ingredients
Directions
Prepare
Place the beef in a jar and pour cold water over it, using 1 pint of water for every pound of meat.
Let it soak for 1 hour until the water is red and the meat is white.
Simmer and finish
Cover the jar and set it in a deep saucepan with boiling water halfway up the jar's height.
Simmer for 2 to 3 hours.
Pour out the liquid, skim off any fat, and remove remaining fat with a clean paper.
Season to taste and serve.
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 flavor and gelatin-rich body that gives the broth its savory character.
- Cold water
- Extracts flavor and color from the meat slowly, as the broth is drawn out gently.
The step that matters
Start with cold water. Beginning in cold water lets the meat release its juices and flavor gradually as the temperature rises. Hot water would seal the surface and produce a less flavorful, cloudier broth.
“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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