Quickly Made Beef-tea
Ingredients
Directions
Prepare
Combine the minced beef, cold water, and salt in a saucepan.
Let it sit for 10 minutes.
Heat and extract
Place the saucepan on low heat and gradually bring it to just below a simmer.
Maintain this temperature, stirring 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
- Beef
- Supplies the meaty flavor and savory compounds that dissolve into the water to make the tea.
The step that matters
Keep the heat low, just below a simmer. Boiling toughens meat proteins and makes the liquid cloudy and greasy. Holding it just below a simmer lets flavor dissolve gently and keeps the tea clear.
“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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