Beef Tea
Ingredients
Directions
Soak the steak
Cut the steak into small pieces and place it in a bowl of lukewarm water.
Cover the bowl and let it sit in a warm place for about 30 minutes.
Simmer
Transfer the mixture to a lined saucepan and cover it tightly.
Bring it to a boil, skimming off any foam that forms.
Once it has boiled once or twice, reduce the heat and let it simmer gently for 1 hour.
Finish
Strain the liquid and season 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
- Round steak
- Supplies the beefy flavor and the meat juices that dissolve into the liquid to make the broth.
The step that matters
Skimming the foam as it boils. Foam rises from proteins and impurities in the meat. Removing it early keeps the broth clear and prevents off, bitter flavors from mixing back in during simmering.
“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.
More beef broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.