Beef-Tea
Ingredients
Directions
Prepare
Remove all fat and skin from the beef and cut it into small pieces.
Place the beef in a stone jar with cold water and salt.
Cover the jar and let it stand overnight.
Simmer and strain
The next morning, place the jar in a saucepan of boiling water.
Simmer gently for five hours without boiling.
Strain the liquid from the beef through a colander.
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
- Fresh gravy beef
- Provides the meat whose flavor and dissolved protein make up the tea's body.
- Cold water
- Slowly draws out the beef's juices and flavor during the long soak and gentle simmer.
- Coarse sea salt
- Seasons the tea and helps draw flavor out of the meat.
The step that matters
Simmer gently for five hours without boiling. A hard boil toughens meat proteins and makes the liquid cloudy, while gentle heat in a water-bath jar extracts flavor slowly and keeps the tea 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.
More beef tea recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.