Beef Tea for the Sick
Ingredients
Directions
Extract the juice
Place the beef in a jar without any water and cover it tightly.
Set the jar in a pot of cold water and heat gradually to a boil.
Maintain a steady boil for three to four hours until the meat resembles white rags and the juice is fully extracted.
Season and 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
- Its juices are slowly drawn out by gentle heat, giving the tea its meaty flavor.
The step that matters
Maintaining a steady boil for three to four hours. Long, gentle heat is what slowly draws the juice out of the meat. Heating too quickly or stopping early leaves the meat unspent and the tea weaker in 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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