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
Cut the meat into very small pieces, removing the fat.
Place the meat in a brown jar with the salt and water.
Cover the jar with the lid and tie a piece of thick brown paper over it.
Let it stand for ½ hour.
Simmer
Put the jar in a moderate oven at 350°F (175°C) and simmer slowly for four hours without allowing it to boil.
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 meat flavour and collagen that becomes gelatin, giving the broth body during slow cooking.
The step that matters
Keep the broth from boiling. Boiling churns the liquid and breaks up fat and proteins, making the broth cloudy and greasy and toughening the meat. A gentle simmer keeps it clear and tender.
“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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