Beef-tea No. 1
Ingredients
Directions
Cut the beef into small pieces.
Place the beef in a pot with cold water.
Let it sit for two 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 main flavour and the protein that gives the tea its savoury body.
- Cold water
- Slowly draws flavour and dissolved compounds out of the meat as it sits.
The step that matters
Let it sit without boiling. Boiling the beef tightens its proteins and makes the liquid cloudy and less flavourful. Gentle, cold steeping lets the juices release slowly into the water, giving a clearer, more delicate tea.
“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
Indian Spiced Potato Soup with Tofu and Spinach448 recipes
Clear Carrot and Bottle Gourd Soup65 recipes
Mock Bisque Soup51 recipes
Cream of Asparagus Soup42 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.