Beef Tea By the Cold Process
Ingredients
Directions
Place the steak, water, and salt in a covered jar.
Set the jar in a cold place for 5 to 6 hours or overnight, shaking occasionally.
Strain the mixture through a coarse muslin cloth, twisting to extract all the juice.
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
- Round steak
- Supplies the meat juices and flavour that make up the entire finished beef tea.
- Cold water
- Draws the juices out of the finely chopped meat slowly, without cooking it.
The step that matters
Straining with a twist of the cloth. Twisting the muslin squeezes out the juice held in the meat fibres, which is most of the flavour and liquid. Stopping early leaves much of the tea behind in the meat.
“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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