Beef Tea
Ingredients
Directions
Prepare the broth
Cut the beef into small pieces.
Add the beef to 3 pints of cold water.
When it is about to boil, carefully remove the scum.
Boil and simmer
Once it boils, add 1 pint of cold water.
Let it boil again and remove the scum as before.
Simmer for 45 minutes to 1 hour from the last skimming.
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 flavor and gelatin into the water, giving the broth body and savory depth.
- Cold water
- Acts as the solvent that slowly extracts flavor and gelatin from the beef.
The step that matters
Removing the scum. Scum is coagulated protein and impurities that rise as the water heats. Skimming it keeps the broth clear and free of bitter, muddy flavors.
“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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