Beef Tea
Ingredients
Directions
Prepare the beef
Remove all fat and bone from the beef.
Cut the meat into very small pieces.
Pour cold water over the meat in a 1:1 ratio (1 pint of water for 1 pound of beef).
Let it stand for 1-2 hours until the water is red and the meat is white.
Heat and strain
Transfer to a clean saucepan and heat until just before simmering, skimming carefully.
Cover and simmer for about 15 minutes.
Strain through a coarse colander to separate the meat.
Finish
When cold, remove the fat and stir the tea before serving.
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
- Supplies the meat flavour and soluble proteins that give the broth its body.
- Cold water
- Slowly draws flavour and colour out of the meat, forming the broth.
The step that matters
Heat until just before simmering, then skim. Heating gently keeps the liquid from boiling hard, which would cloud the broth. Skimming removes coagulated proteins and fat that would otherwise muddy the flavour and appearance.
“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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