Beef Tea
Ingredients
Directions
Steep the beef
Combine the beef pieces with water, hydrochloric acid, and salt.
Let the mixture stand for a few hours.
Strain the liquid off.
Heat and serve
Heat the strained liquid to about 100°F (38°C) before serving.
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 dissolved protein that end up in the liquid.
- Hydrochloric acid
- Helps draw flavor out of the meat into the water during standing.
The step that matters
Heat the strained liquid to about 100°F (38°C). Heating gently keeps the liquid warm enough to serve without cooking it. Higher heat can cloud the liquid and dull its delicate meat flavor, so keep the temperature low and steady.
“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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