Raw Beef Tea
Ingredients
Directions
Prepare
Slice or scrape the meat and place it in a cup.
Add salt and water, stir well, and cover.
Steep and serve
Let it stand for 1 hour, stirring occasionally.
When the liquid is bright red, strain through a fine strainer, pressing the meat with the back of a wooden spoon.
Serve in a colored glass.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Provides the flavour and red colour that release into the cold water during steeping.
- Cold water
- Slowly draws out the meat's juices and soluble flavour without cooking the protein.
The step that matters
Steeping the meat in cold water. Cold water extracts juices gently, while heat would toughen and whiten the meat proteins. Stirring occasionally helps the liquid draw out evenly. Stop when the liquid turns bright red, since over-steeping adds little more flavour.
“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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