Quickly Made Beef-tea
Ingredients
Directions
Combine the minced beef, cold water, and salt in a saucepan.
Let it sit for 10 minutes.
Place the saucepan on low heat and gradually bring it to just below a simmer.
Maintain this temperature and stir occasionally for 15 to 20 minutes.
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 protein and flavour that make up the tea's body and taste.
- Cold water
- Extracts the beef's juices and flavour slowly as it heats, giving a clear liquid.
The step that matters
Bringing it up to temperature gradually. Heating slowly on low heat and keeping the liquid just below a simmer lets the beef release its juices gently. Boiling too hard can 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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