Beef Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Cut the beef into small pieces.
Place the beef in a pot with the water.
Simmer and strain
Bring to a boil, then reduce heat and simmer for 2 hours.
Strain the liquid through a fine sieve, discarding the solid beef.
Season with 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
- Beef
- Releases its flavor and proteins into the water, giving the broth its body and savory taste.
- Water
- Acts as the extraction liquid that carries beef flavor and dissolved compounds out of the meat.
The step that matters
Simmer gently rather than boil hard. A hard boil toughens meat proteins and can make the liquid cloudy, while a gentle simmer extracts flavor more cleanly and keeps the broth clear.
“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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