Plain Beef-tea
Ingredients
Directions
Prepare
Cut the beef into very small dice or have the butcher criss-cross it.
Cover the beef with cold water and add salt; soak for 1 hour.
Heat and serve
Place the bowl in a saucepan of boiling water and heat until nearly boiling, without allowing it to boil.
Strain the meat through a coarse strainer and serve immediately with a small piece of toast.
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 meaty flavour and the protein that gives the broth its body.
- Cold water
- Draws out the juices and flavour from the beef as it soaks.
- Sea salt
- Seasons the broth and helps draw flavour out of the meat during soaking.
The step that matters
Heating without boiling. Keeping the liquid just below a boil lets the broth heat gently and stay clear. A rolling boil makes proteins and fats churn into the liquid, leaving it cloudy and greasy.
“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.