Beef Tea
Ingredients
Directions
Prepare the beef
Remove all fat and bone from the beef and cut it into very small pieces.
Pour cold water over the beef in a ratio of 1 pint of water to 1 pound of beef.
Let it stand for 1 to 2 hours until the water is red and the meat is white.
Cook the broth
Transfer the mixture to a clean saucepan and heat it on the stove.
Just before it begins to simmer, skim off any foam carefully.
Cover the saucepan and simmer for about 15 minutes.
Strain and serve
Strain the broth through a coarse colander to separate the meat.
When cold, remove any fat from the surface and stir the broth before serving.
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
- Beef
- Provides the meat flavor and dissolved savory compounds that give the broth its body.
- Cold water
- Slowly draws flavor and gelatin out of the beef as it stands and heats.
The step that matters
Skim the foam before simmering. Foam contains coagulated proteins and impurities that cloud the broth if they are stirred back in, so they should be removed just before the liquid reaches a simmer.
“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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