Bees' Tea
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Place the beef in a glass canning jar without adding water.
Cook
Cover the jar tightly and set it in a pot of cold water.
Heat the pot gradually to a boil and maintain this for 3 to 4 hours until the meat resembles white rags and the juice is drawn out.
Finish
Season with salt to taste and skim off any 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 meat juice that becomes the tea's body and flavor.
- Coarse sea salt
- Seasons the finished tea to taste.
The step that matters
Heating the pot gradually to a boil and holding it for 3 to 4 hours. Slow, gentle heat lets the meat release its juices without toughening or drying out. Heating too fast can scorch the jar contents or cause the juice to be lost, so the long, steady gentle cook is what extracts the flavor.
“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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