Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into small pieces.
Place the beef in a wide-mouthed bottle and cork it tightly.
Extract the juice
Put the bottle in a pot of cold water with a saucer of cold water at the bottom.
Heat the pot gradually and let it boil slowly for 2 to 3 hours to extract the juice.
Finish
Pour off the juice and season it carefully with salt.
When cold, skim off all the fat.
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 meat juice that becomes the flavourful liquid of the tea.
- Coarse sea salt
- Seasons the extracted juice so its beefy flavour is balanced.
The step that matters
Heating gradually and boiling slowly. Gentle, gradual heat draws juice out of the meat without violently boiling it, which would make the liquid cloudy and greasy. The corked bottle sitting in cold water keeps the beef's juices contained while they are released.
“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
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 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.