Beef Tea
Ingredients
Directions
Pour boiling water over the beef to raise the scum.
Skim off the scum, strain the liquid, and let it settle.
Pour off the clear liquid for use.
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 dissolved protein that give the broth its body.
- Boiling water
- Extracts flavor from the beef and brings the scum to the surface for skimming.
The step that matters
Skim off the scum, strain the liquid, and let it settle. Scum is coagulated protein and fat that rises when the beef is first heated. Removing it before settling keeps the broth clear and less greasy.
“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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