Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into small pieces and place in a bowl.
Pour the cold water over the beef and add a pinch of salt.
Use a fork to squeeze the beef pieces to extract the juice.
Simmer gently
Transfer the mixture to an enamel saucepan and place it beside the heat source.
Gradually heat the mixture, ensuring it never boils, for 1 to 2 hours.
For the last hour, ensure it does not even simmer.
Strain and serve
Strain the mixture through a drainer, pressing the meat with a spoon to extract all the liquid.
Let the liquid cool and remove any fat before serving.
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 flavor and gelatin that give the broth body as it cooks.
- Cold water
- Extracts juices and collagen from the meat slowly as it heats.
The step that matters
Gradually heat without boiling. Boiling emulsifies fat into the liquid and makes the broth cloudy and greasy. Gentle, slow heating keeps it clear and lets the flavor extract steadily from the meat.
“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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