Beef-tea
Ingredients
Directions
Soak the beef in tepid water for 4 hours.
Place the infusion over a hot fire and remove just before boiling. Avoid boiling to preserve the food value.
Optionally, flavor with cinnamon or cloves.
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
- Provides the meat flavor and the dissolved protein and savory extract that give the tea its body.
The step that matters
Remove the infusion just before boiling. Boiling toughens and coagulates the dissolved proteins and drives off aroma, so the liquid turns cloudy and loses flavor. Holding it just below a boil keeps it clear and savory.
“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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