Beef Tea
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the beef
Remove any fat or gristle from the beef and cut it into pieces.
Slow method
Place the beef in a stone jar with 1 pint of cold water and tie down the jar.
Put the jar in a 350°F (175°C) oven for 2 to 3 hours.
Pour off the beef tea and use blotting paper to remove all the fat.
Quick method
For quick beef tea, cut up and remove the fat from 1 pound of beef.
Place the beef in a saucepan over medium heat for 5 minutes with the lid on.
Add 1 pint of hot water and simmer for 20 minutes.
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
- Provides the meat flavour and the savoury body of the broth.
- Cold water
- Draws out the beef juices and flavour slowly as it is heated.
- Hot water
- Extracts flavour quickly from the beef during the 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.
More beef broth recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 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.