Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into strips and shred it, discarding sinews and fat.
Extract the juice
Place the shredded meat in a saucepan with the water and a pinch of salt.
Heat gently for 15 minutes without boiling to extract the juice.
Strain through a coarse sieve.
Finish and serve
Use small pieces of cap paper to skim off the fat.
Serve as required.
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 the juices that dissolve into the broth.
- Water
- Acts as the liquid that draws flavour and juice out of the meat.
The step that matters
Heating gently without boiling. Simmering gently at low heat draws juice out of the meat slowly. Boiling makes the broth cloudy and can toughen the meat, so the liquid stays clear and tender.
“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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