Quick Beef Tea
Ingredients
Directions
Prepare the steak
Cut the round steak into pieces the size of your hand.
Broil the steak quickly on both sides to retain the juice.
Make the tea
Squeeze the juice from the steak into the hot cup of water.
Add a little coarse sea salt to taste.
Serve the cup in hot water to prevent coagulation.
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
- Round steak
- Provides the meat juices that form the tea's flavour and body.
The step that matters
Broil the steak quickly on both sides. Brief, high heat browns the surface and seals in juices, so less is lost before squeezing. Prolonged cooking toughens the muscle fibres and drives juice out.
“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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