Beef Tea
Ingredients
Directions
Prepare
Place the beef in a glass canning jar without adding any water.
Cover the jar tightly and place it in a pot of cold water.
Extract the broth
Gradually heat the pot to a boil and maintain this for 3 to 4 hours.
Cook until the meat resembles white rags and all the juice is extracted.
Season with salt to taste and skim off any fat when cooled.
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
- Supplies the meat and its juices, which release flavor and body into the broth during slow cooking.
The step that matters
Cover the jar tightly with no added water. The beef's own juices become the broth. A tight seal keeps that liquid from escaping, so the flavor concentrates in the jar rather than being lost to the surrounding water.
“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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