Quickly Made Beef Tea
Ingredients
Directions
Combine minced beef and cold water in a bowl and let it sit for 1 hour.
Place the bowl in a pan of water and heat gently for 1 hour, ensuring it does not boil.
Strain the mixture through a coarse strainer and season 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
- Raw beef
- Provides the meat flavour and dissolved proteins that give the tea its savoury taste and body.
- Water
- Extracts the flavour and soluble compounds from the minced beef into the liquid.
The step that matters
Heating the bowl gently without boiling. Boiling toughens and clouds the proteins and can make the tea greasy and cloudy. Gentle, steady heat keeps the liquid clear and the flavour clean.
“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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