Beef Tea
Ingredients
Directions
Chop the beef and place it in a tin dish with the cold water.
Cover tightly and heat on the stove until it takes fifteen minutes to come to a boil.
Boil for three minutes, then drain off the liquid.
Add salt to taste.
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 dissolves into the liquid as the beef tea is extracted.
- Cold water
- Draws out the juices from the beef as it heats slowly, forming the tea.
The step that matters
Bring to a boil slowly with the lid on. Starting the beef in cold water and heating it gradually, covered, draws the juices out into the liquid. Rushing the heat or leaving the lid off can make the tea less concentrated and flavourful.
“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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