Beef-tea
Ingredients
Directions
Prepare
Chop the beef into small pieces.
Place the chopped beef in a pot and add cold water equal to its weight.
Make the tea
Bring the mixture quickly to a boil.
Simmer for a few minutes to extract the natural juices.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Supplies the flavor and juices that dissolve into the water during simmering.
- Cold water
- Acts as the liquid that extracts juices from the beef as it heats.
The step that matters
Simmer for a few minutes to extract the natural juices. Simmering gently draws juices and flavor out of the meat into the water. Boiling hard can toughen the meat and cloud the liquid, so keep the heat low once the mixture reaches a boil.
“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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