Beef Tea
Ingredients
Directions
Prepare the beef
Remove fat, tendon, cartilage, bone, and vessels from the beef.
Chop the beef finely and place it in a pot with 1 pint of cold water.
Let the mixture sit for 2 hours.
Simmer and strain
Simmer on the stove for 3 hours without boiling.
Add cold water as needed to maintain 1 pint of liquid.
Press the beef carefully and strain the liquid.
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
- Provides the main flavor and the protein that gives the broth body when simmered.
- Cold water
- Extracts flavor and gelatin from the beef as it simmers slowly.
The step that matters
Simmer on the stove for 3 hours without boiling. Boiling makes the broth cloudy and can emulsify fat into it. A gentle simmer keeps the liquid clear and extracts flavor steadily.
“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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