Beef Tea
Ingredients
Directions
Prepare the meat
Remove fat from the meat and wipe it with a damp cloth.
Cut the meat into small pieces or grind it using a meat chopper.
Extract the broth
Place the meat in a glass or stone jar, add water, and cover it.
Put the jar on a rack in a kettle of cold water, and heat gradually to 130°F (54°C); maintain this temperature for 1½ hours.
Strain the mixture, pressing the meat to extract all the juice.
Season with coarse sea salt and serve.
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
- Round steak
- Supplies the meat juices that give the broth its beefy flavor and body.
- Cold water
- Draws juices out of the meat slowly and carries them into the broth.
The step that matters
Heat gradually and hold at 130°F (54°C). Heating slowly and keeping the jar at a steady low temperature lets the meat release its juices without boiling. Boiling would toughen the protein and cloud the broth.
“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.
More beef broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.