Beef-tea
Ingredients
Directions
In a pot, bring 1 quart of water to a boil.
Add the sliced beef and simmer for 20 minutes.
Skim off any foam that forms on the surface.
Season with coarse sea salt to taste, if desired.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fleshy beef
- Releases flavour and gelatin into the water, giving the broth its savoury body.
The step that matters
Skimming off the foam. Foam is coagulated proteins and impurities rising from the simmering meat. Removing it as it forms keeps the broth clear and prevents a muddy, bitter taste.
“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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