Beef-tea No. 1
Ingredients
Directions
Place the beef in a covered jar with cold water and salt.
Warm gradually and simmer for 2 hours without boiling.
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
- Lean beef
- Provides the meat flavour and dissolved protein that give the tea its savoury taste and body.
- Cold water
- Slowly draws flavour and soluble compounds out of the beef as it heats.
The step that matters
Warm gradually and simmer without boiling. Heating slowly and keeping the liquid below a boil lets the beef release its flavour gently while keeping the broth clear. A rolling boil would toughen the meat and cloud the liquid.
“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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