Quick Beef Tea
Ingredients
Directions
Prepare and sweat
Remove all fat from the steak and cut it into small pieces across the grain.
Place the meat in a dry saucepan and sweat it over low heat for 5 minutes, stirring occasionally.
After 5 minutes, the meat should be white and surrounded by a rich gravy.
Finish and serve
For added flavor, stir in a teaspoon of whiskey if desired.
To warm the beef tea, pour it into a cup and set the cup in boiling water.
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
- Steak from the top round
- Releases its juices and flavor during gentle cooking, forming the rich gravy that makes the tea.
The step that matters
Sweat the meat over low heat. Gentle heat draws juices and flavor out of the meat into a clear gravy. High heat would toughen the meat and brown it, changing the taste and texture.
“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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