Beef Tea
Ingredients
Directions
Prepare
Cut the beef into very small pieces, ensuring there is no fat.
Place the beef in a bottle with a large opening.
Add the cold water.
Cork the bottle tightly.
Set the bottle in a basin of cold water.
Cook and finish
Heat on the fire until it reaches a boiling point, but do not boil.
Maintain this temperature for two hours.
Strain the mixture.
Season with salt.
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
- Supplies the meat flavour and dissolved protein that give the broth its body.
- Cold water
- Acts as the solvent that draws flavour out of the meat as it heats.
The step that matters
Maintain the temperature below boiling for two hours. Holding the liquid just below a boil keeps the broth gently extracting flavour. Boiling agitates the liquid, which emulsifies fat and proteins into the broth, making it cloudy and greasier.
“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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