Beef Tea. No. 1
Ingredients
Directions
Prepare the meat
Remove the skin and fat from the meat and shred it finely.
Place the shredded meat in a jar with cold water and salt, and let it sit for 1 hour.
Cook
Cover the jar tightly (use greased paper if no lid) and place it in a saucepan of cold water.
Heat the water slowly to boiling point and simmer gently for 1 hour or longer.
Strain and skim
Strain the mixture through a coarse strainer to retain the brown particles.
Use kitchen paper to absorb any fat from the tea.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Gravy beef or steak
- Provides the meat flavour and gelatin-rich body that the broth is built from.
- Cold water
- Extracts flavour and soluble compounds from the meat as it heats slowly.
The step that matters
Heat the water slowly to boiling point. Starting cold and heating gently lets the meat release its flavour and proteins gradually, giving a clearer, fuller broth. Rapid boiling makes the liquid cloudy and can toughen the meat.
“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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