Beef Tea
Ingredients
Directions
The book says “a very slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Cut the meat into very small pieces, removing all fat and skin.
Place the meat in a jar and add the cold water.
Let it stand for 1 hour to draw out the juices.
Cook and finish
Place the jar inside a pan half full of boiling water and cook for 1 hour or longer.
Alternatively, put it in a very slow oven at 300°F (150°C) and simmer gently.
Strain the mixture 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
- Lean beef
- Provides the meat flavor and the body of the broth as its juices are drawn out.
- Cold water
- Extracts the juices and flavor from the meat slowly, without toughening it.
The step that matters
Keep the heat gentle. Simmering gently rather than boiling hard keeps the broth clear and prevents the meat from turning tough and cloudy.
“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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