Beef Tea
Ingredients
Directions
Prepare the beef
Remove all skin and fat from the beef.
Cut the beef into small pieces.
Make the broth
Cover the beef with cold water in a pot.
Let it soak for several hours.
Slowly bring the water to a boil.
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 meat flavor, and its connective tissue turns to gelatin that gives the broth body.
The step that matters
Slowly bring the water to a boil.. Heating slowly from cold water lets fat and proteins release gradually so they can be skimmed off, keeping the broth clear. Boiling hard too early breaks fat into the liquid and makes it cloudy.
“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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