Quickly Made Beef Tea
Ingredients
Directions
Prepare the steak
Broil the slice of round steak for 1 minute on each side.
Lay the steak on a deep plate and score it closely, cutting halfway through.
Turn the steak and score the other side at right angles.
Steep and finish
Pour hot water over the steak to half cover it.
Set in a warm place and turn and press with a fork often for 10 minutes.
Squeeze the meat dry, add salt to taste, and more water if too strong.
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
- Its juices and soluble flavour compounds are drawn out into the hot water, forming the tea.
The step that matters
Pressing the steak while it steeps. Turning and pressing the scored meat exposes more of its surface to the hot water, so more juice and flavour leach out in the 10 minutes. Skipping this leaves the tea weak.
“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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