Beef Tea
Ingredients
Directions
Prepare
Cut the beef into pieces.
Pour boiling water over the beef.
Add a little coarse sea salt.
Simmer and skim
Heat on the stove to raise the scum.
Skim the scum off clean.
Boil for 10 minutes.
Boil longer if a stronger flavor is desired.
Strain
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 main meaty flavor and the body of the broth as it simmers.
The step that matters
Skim the scum off clean. The scum is coagulated protein and impurities that rise to the surface as the liquid heats. Removing it early keeps the broth clear and stops it from tasting muddy or bitter.
“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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