Preparation of Beef Tea
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Place the beef in a suitable vessel and cover the vessel with water.
Cook
Seal the vessel.
Immerse the sealed vessel in boiling water.
Boil for about 12 hours until the meat is brittle.
Finish
Decant the liquid.
Add salt to taste.
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 whose flavor and juices are drawn out into the liquid during long cooking.
- Water
- Carries the extracted meat juices and flavor, forming the finished tea.
The step that matters
Seal the vessel. A sealed vessel keeps the water from evaporating and the meat juices from escaping. Over a long boil the liquid stays concentrated as the beef releases its flavor, so an unsealed vessel yields a weaker tea.
“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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