Ordinary Beef Tea
Ingredients
Directions
Prepare
Trim the beef and cut it into small pieces.
Place the beef in a pot with 1 pint of water.
Cook and serve
Simmer gently for several hours until the liquid is reduced and flavorful.
Strain the liquid to serve as beef tea.
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
- Clod beef
- Provides the main flavor and the meat that releases juices into the liquid.
- Sticking beef
- Adds more beef flavor and body to the liquid as it simmers.
- Water
- Carries the beef's flavor and reduces slowly to form the tea.
The step that matters
Simmer gently for several hours. Gentle heat draws flavor and juices out of the meat without toughening it. Boiling hard can make the beef tough and cloud the liquid, so keep the pot at a slow simmer while the liquid reduces.
“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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