Beef Tea
Ingredients
Directions
Prepare the beef
Remove all fat from the beef.
Cut the beef into very fine pieces.
Add 1 pint of water for each pound of beef.
Steep
Place the mixture in a glass jar and set the jar in a pan of warm water.
Do not heat the water above 110°F (43°C).
Let it stand for 2 hours.
Strain and serve
Strain through a strainer cloth.
Season with coarse sea salt and serve.
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
- Top round beef
- Provides the meat whose flavor and nutrients are extracted into the warm water.
- Water
- Acts as the solvent that draws out the beef's flavor and soluble compounds.
The step that matters
Keep the water below 110°F (43°C). Higher heat would cook and toughen the meat proteins and can coagulate them, trapping flavor and clouding the liquid. Gentle warmth lets soluble compounds dissolve slowly into the water.
“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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