Beef-Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Soak the beef
Soak the finely cut beef in ⅓ quart of cold water overnight.
In the morning, remove the meat and save the soaking water.
Simmer
Place the meat in a pot and add ⅔ quart of cold water.
Heat gently without boiling, and simmer for 1-2 hours.
Strain and serve
Strain the liquid and discard the meat.
Remove any fat from the surface 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Releases its flavor, savory taste, and dissolved proteins into the water, giving the tea its body.
The step that matters
Heat gently without boiling. Boiling makes the liquid cloudy and can toughen the meat's proteins. Gentle simmering draws out flavor more cleanly and keeps the broth clear.
“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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