Beef Tea
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Shred the beef as fine as possible.
Place the shredded beef in an earthenware jar or basin.
Add the water and season very slightly with salt.
Cook and serve
Cover and place in a slow oven at 300°F (150°C) for one hour.
Alternatively, stand it in a pan containing boiling water.
Strain off and serve.
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 flavour and dissolves its juices into the liquid as it cooks gently.
- Water
- Acts as the liquid that extracts flavour and gelatin from the beef.
The step that matters
Keeping the heat gentle. A slow oven or gently simmering water bath keeps the liquid well below a boil. Vigorous boiling toughens meat proteins and makes the broth cloudy and greasy.
“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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