Beef Tea
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Place the beef in a pot and cover with water.
Add a pinch of salt.
Simmer and serve
Simmer gently for several hours, skimming off any fat.
Strain the liquid and serve warm.
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
- Beef
- Provides the meat flavour and gelatin that give the broth body as it simmers.
The step that matters
Skimming off the fat. Fat that is not removed during simmering floats on the surface and can make the broth greasy and cloudy. Skimming keeps it clear and clean-tasting.
“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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