Beef Tea
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Cut the raw beef into small pieces.
Place the beef in a baking dish and cover it with water.
Cook and finish
Bake in a 300°F (150°C) oven for 2-3 hours.
Strain the liquid through a fine sieve to remove solids.
Skim off any fat from the surface 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
- Raw beef
- Provides the meat flavor and dissolves gelatin and savor into the liquid as it bakes.
The step that matters
Skim off any fat from the surface before serving.. Fat that rises to the surface can make the broth greasy and cloudy in appearance. Chilling the broth lets fat solidify so it lifts off cleanly.
“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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