Beef Tea
Ingredients
Directions
Shred the beef finely and place it in the water.
Add the salt and Plasmon, and let it stand for about 1 hour.
Put the mixture into a pan and cook gently for 20 minutes without boiling. Stir well while cooking.
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 steak
- Provides the meat flavour and dissolves into the liquid to make the tea.
- Plasmon
- Adds protein and nutrients to the broth, giving it more body.
The step that matters
Cooking without boiling. Gentle heat keeps the liquid clear and stops the meat proteins from tightening and clouding the broth. A rolling boil would make the tea cloudy and tough.
“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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