Quickly Made Beef Tea
Ingredients
Directions
Prepare
Prepare the meat as in previous recipes.
Place the meat in a basin with the salt and water; stir well, cover, and let sit for 30 minutes.
Make the tea
Transfer to a clean saucepan and bring almost to a boil over low heat, whisking continuously.
Move the pan to the side of the heat, cover, and let simmer slowly for 10 minutes.
Strain the mixture and remove the fat from the top; serve hot.
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
- Beef
- Provides the main flavour and protein that dissolve into the liquid to make the tea.
- Cold water
- Extracts flavour and soluble proteins from the meat as it heats gently.
The step that matters
Bringing the mixture almost to a boil over low heat while whisking. Heating gently and stirring keeps the proteins from clumping and sticking to the pan, so the liquid stays clear and flavourful. Boiling hard would make it cloudy and tough.
“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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