Lie Big's Beef Tea
Ingredients
Directions
In a glass or earthenware vessel, combine minced beef and water.
Add muriatic acid and salt, then stir well.
Let the mixture stand for 1 hour.
Strain through a fine sieve and rinse the residue with ½ cup of water.
Serve cold or warm, ensuring it does not exceed 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 flavor and dissolved protein that give the liquid its body and savor.
- Muriatic acid
- Its acidity helps draw flavor and nutrients out of the meat into the water during standing.
The step that matters
Keep the tea below 120°F (49°C). Serving the tea hotter than this can cook the dissolved proteins and make it cloudy and less pleasant, so warm it gently rather than boiling it.
“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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