Beef Tea
Ingredients
Directions
Make the beef tea
Combine the minced beef and cold water in a suitable vessel.
Let it stand for 1 hour, stirring occasionally.
Place the vessel in a saucepan of water and bring to a gentle boil for 1 hour.
Strain the beef tea through a strainer, retaining the sediment.
Finish
Season with salt 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.
Explore the science
What each ingredient does
- Minced beef
- Provides the flavour and protein that dissolve into the cold water to make the tea.
- Cold water
- Slowly draws out the beef's juices and flavour without toughening the meat.
The step that matters
Bringing the vessel to a gentle boil. Keeping the heat gentle matters because a hard boil toughens the proteins and clouds the liquid. A water bath around the vessel holds the temperature steady.
“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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