Beef Tea
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Remove the fat from the beef and shred it finely or pass it through a mincing machine.
Place the meat in an earthenware jar, add the cold water and salt, and cover it closely.
Cook and strain
Place the jar in a saucepan of boiling water or in a slow oven at 300°F (150°C) and cook for 3 hours, stirring occasionally.
Strain the mixture and carefully remove all traces of grease 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
- Gravy beef
- Provides the meat flavor and collagen that softens into gelatin, giving the broth body during slow cooking.
The step that matters
Removing the grease. Fat released from the meat floats on the liquid and can make the broth greasy and cloudy, so it must be removed thoroughly after straining.
“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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