Beef Tea for the Sick
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Place the beef in a jar without water and cover tightly.
Set the jar in a pot of cold water.
Extract the juice
Heat gradually to a boil and maintain for 3-4 hours until the meat resembles white rags and the juice is extracted.
Finish
Season with salt to taste and skim off the fat when cold.
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 protein and meaty flavour that the extracted juice carries.
The step that matters
Heating gradually to a gentle boil. Slow, steady heat in a sealed jar draws out the juice from the meat without the liquid boiling hard and turning cloudy. Rapid boiling would toughen the meat and muddy the broth.
“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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