Lie Big's Beef Tea
Ingredients
Directions
Steep the beef
In a glass or earthenware vessel, combine the minced beef and water.
Add the muriatic acid and coarse sea salt, then stir well.
Let the mixture stand for 1 hour.
Strain and serve
Strain through a fine sieve and rinse the residue with ½ cup of water.
The liquid can be consumed cold or warmed, but do not heat beyond 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
- Beef
- Supplies the meat flavor and the dissolved material that gives the liquid its body.
- Muriatic acid
- Adds sharp acidity that helps loosen the meat's proteins during the soak.
The step that matters
Keep the liquid below 120°F. Strong heat cooks and firms the dissolved meat proteins, which makes the liquid cloudy and changes its flavor. Staying under the limit keeps it light and smooth.
“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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