Quickly Made Beef Tea
Ingredients
Directions
Put the beef into a saucepan with the cold water.
Bring to a boil, then add a little salt.
Stir well, strain, 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
- Beef
- Provides the meat flavour and dissolves its juices and proteins into the water to make the broth.
- Cold water
- Extracts flavour and gelatin from the beef gently as it heats, giving a clear, savoury liquid.
The step that matters
Bring to a boil, then add a little salt. Starting with cold water lets the beef's juices and flavour release slowly as it heats. Boiling too hard can cloud the liquid and toughen the meat, so keep the heat controlled once it boils.
“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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