Beef Tea
Ingredients
Directions
Prepare
Place the beef pieces in a glass canning jar without adding water.
Cook
Cover the jar tightly and place it in a pot of cold water.
Heat the pot gradually to a boil and maintain a steady boil for 3 to 4 hours.
Cook until the meat is tender and resembles white rags, with all the juice extracted.
Finish
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
- Provides the meat, connective tissue and juices that flavour and body the broth.
- Coarse sea salt
- Seasons the broth, bringing out the savoury flavour of the beef.
The step that matters
Keep the jar tightly covered and the water heating gradually. A tight lid keeps the juices and flavour inside the jar instead of letting them escape into the surrounding water. Gradual heating and a steady, gentle boil extract juice slowly and keep the meat from toughening.
“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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