Beef Tea
Ingredients
Directions
Prepare the beef
Pare off the rind and any fat from the beef.
Cut the beef into small squares and place in a stone jar.
Simmer
Add the cold water to the jar and cover it.
Place the jar in a pot of water and boil for four hours.
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
- Supplies the meat flavor and dissolving protein that give the tea its savory body.
- Cold water
- Draws juices and flavor out of the meat slowly as it heats, forming the liquid tea.
The step that matters
Placing the covered jar in a pot of water. Setting the jar in simmering water keeps heat gentle and even, so the liquid extracts flavor without boiling hard or toughening the meat. The cover stops evaporation, which would concentrate the tea unevenly over four hours.
“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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