Beef Tea
Ingredients
Directions
Prepare the beef
Remove all fat from the round steak.
Cut the steak into half-inch cubes.
Place the cubes in a glass fruit jar.
Pour cold water over the steak and let it soak for 30 minutes.
Extract the broth
Set the jar in a kettle of cold water and heat gradually.
When the water reaches boiling point, remove the jar and let it sit in the kettle for 5 hours without using the radiator.
Strain the liquid.
Finish and serve
Heat the strained liquid over hot water.
Add a little salt.
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
- Provides the meat flavor and dissolved protein that give the broth its body.
- Cold water
- Slowly draws flavor and soluble compounds out of the meat as it heats.
The step that matters
Heating the jar gradually in the kettle. Heating gently and slowly lets the meat release its flavor into the water. Rapid boiling would toughen the meat 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.
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