Beef Tea
Ingredients
Directions
Prepare
Cut the beef into very small cubes, about ¼ inch in size.
Place the beef in a bowl or jar and add enough cold water to just cover the meat.
Extract the juice
Let it sit in a cool place until the water turns red and the meat becomes pale.
Move the bowl to a warm spot, such as the back of the stove or over a pot of boiling water, and keep it there until the beef juice is fully extracted.
Finish
Heat the mixture gently for 1-2 minutes to remove the raw flavor, but do not boil.
Add coarse sea 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
- Beef
- Provides the meat juices and flavor that form the broth.
- Cold water
- Draws out the juices from the meat slowly without toughening it.
The step that matters
Heat gently and do not boil. Boiling can toughen the proteins and cloud the broth, and it sets the raw flavor that gentle heating is meant to remove. Keeping the heat low preserves a clear, tender result.
“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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