Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into small thin slices.
Sprinkle the slices with a little coarse sea salt.
Place the beef in a wide-mouthed stone jar and cork it tightly.
Cook and strain
Set the jar in a pot of boiling water.
Boil for 1.5 hours.
Remove the jar and strain the essence into a bowl.
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 fresh beef
- Provides the meat flavour and dissolved protein that make up the essence.
- Coarse sea salt
- Seasons the beef lightly and helps draw out its juices before cooking.
The step that matters
Keeping the jar tightly corked in the boiling water. A tight seal keeps the beef juices in the jar instead of letting them evaporate or mix with the cooking water, so the essence stays concentrated and flavourful.
“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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