Beef Tea
Ingredients
Directions
Prepare
Remove the fat from the meat and shred it finely.
Soak the shredded beef in cold water for 30 minutes, then cover it closely.
Cook and serve
Place the covered beef in a pan of boiling water and cook for 3 hours, adding salt.
Strain the mixture before serving.
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 main meaty flavour and, as it cooks slowly, savoury body to the broth.
The step that matters
Cooking the beef for 3 hours. Long cooking gradually draws flavour and gelatin from the meat and its connective tissue into the water. A shorter cook leaves the broth thin and weakly flavoured, so the full time matters.
“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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