Beef Tea
Ingredients
Directions
Prepare
Remove fat and skin from the beef and chop it finely.
Soak the chopped beef in cold water for 2 hours.
Simmer and strain
Simmer the mixture for 3 hours without boiling, adding cold water to replace any lost.
Press and strain the liquid.
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 flavour and the savoury protein that gives the tea its body.
- Cold water
- Extracts the soluble flavour and juices from the chopped beef during soaking and simmering.
The step that matters
Simmer without boiling. Gentle heat draws flavour out of the beef while keeping the liquid clear. A rolling boil makes the protein cloud the broth and can toughen the meat, so the liquid should stay just below a boil.
“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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