Broiled Beef Tea
Ingredients
Directions
Broil the beef for 1 minute on each side.
Cut the beef into small pieces.
Pour the boiling water over the beef and squeeze it to extract the juice.
Season the juice with coarse sea salt and serve immediately.
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 meaty flavor and the juice that forms the broth.
The step that matters
Pour the boiling water over the beef and squeeze it to extract the juice. The hot water helps draw the juices out of the meat, and squeezing releases them. Too little pressure leaves the broth weak in flavor. The broth is made from the juice of the meat rather than from long simmering, so the extraction matters most.
“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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