Beef Tea
Ingredients
Directions
Place the beef in a wide-mouthed bottle and cork it tightly.
Set the bottle in a pan of water and boil for two hours.
Strain the liquid and season with salt to taste.
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 flavour and dissolved protein that give the broth its body and savoury taste.
The step that matters
Keeping the bottle tightly corked during the two hours of boiling. A tight cork keeps the beef juices inside the bottle, so they extract gently into the liquid instead of escaping into the boiling water. Sealing also stops water from entering and diluting the 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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