Quickly-made Beef Tea
Ingredients
Directions
Prepare
Remove all skin and fat from the beef and grind it using a food chopper.
Soak the ground beef in cold water for 15 minutes.
Simmer and strain
Simmer gently for 30 minutes.
Strain the mixture and remove all fat.
Add salt to taste.
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 meaty flavor that the cooking liquid draws out.
- Cold water
- Slowly extracts flavor and juices from the ground beef during soaking and simmering.
The step that matters
Strain the mixture and remove all fat. Fat melts out of the beef and floats on the liquid, where it can make the tea greasy. Removing it while the liquid is hot, or after chilling so the fat solidifies on top, keeps the broth clear and light.
“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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