Liebio's Beef Tea
Ingredients
Directions
Prepare
Finely mince the raw beef.
In a glass or earthenware vessel, combine the minced beef with water, muriatic acid, and salt.
Stir well and let it stand for 1 hour.
Strain and serve
Strain the mixture through a fine sieve and rinse the residue with ¼ pint of water.
Serve the liquid cold or warmed, not exceeding 120°F (49°C).
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
- Raw lean beef
- Provides the meat flavour and protein that dissolve into the liquid.
- Muriatic acid
- Acidity helps draw flavour and nutrients out of the minced meat into the water.
The step that matters
Serving temperature. Serving the liquid above 120°F (49°C) risks cooking the dissolved protein and driving off delicate flavour, so it should stay cold or only gently warmed.
“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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