Beef Tea
Ingredients
Directions
Prepare
Remove all fat, skin, and membrane from the beef.
Cut the beef into small pieces.
Make the tea
Combine the beef with cold water in an earthen dish.
Keep the mixture at 120°F (49°C) for two hours.
Strain the mixture if desired.
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 flavor and dissolved protein that make up the tea's body.
- Cold water
- Slowly draws out the beef's juices and flavor without cooking the meat.
The step that matters
Keep the mixture at 120°F (49°C) for two hours. Holding the temperature low and steady extracts flavor gently. Higher heat would cook and toughen the meat, leaving a cloudy, less flavorful liquid.
“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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