Beef Tea
Ingredients
Directions
Place the beef in a bottle with a large opening.
Add the cold water and cork the bottle tightly.
Set the bottle in a basin of water and heat slowly to just below boiling.
Let it stand for two hours.
Strain the liquid and add salt to taste.
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
- Lean beef
- Supplies the meat flavour and dissolved protein that give the broth its savoury body.
- Cold water
- Acts as the extraction liquid, drawing juices and flavour out of the beef as it heats.
The step that matters
Heating slowly to just below boiling. Gentle heat draws flavour and soluble proteins from the meat into the water. Boiling vigorously makes the broth cloudy and can toughen the meat, so keep it just under a simmer.
“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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