Quickly Made Beef Tea, No. 1
Ingredients
Directions
Prepare
Mince the beefsteak and place it in a dry saucepan.
Use a potato masher or spoon to press the meat over low heat until the juices run.
Make and serve the tea
Add the cold water and cook very slowly for 10 to 20 minutes without boiling.
Strain the mixture through a coarse strainer and serve.
Add pepper and salt to taste if desired.
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
- Beefsteak
- Provides the meat juices that flavour and colour the tea.
- Cold water
- Draws out the juices from the meat as it cooks slowly, creating the liquid base.
The step that matters
Cook very slowly without boiling. Boiling toughens the meat proteins and makes the tea cloudy and greasy. A gentle heat draws out the juices while keeping the liquid clear and savoury.
“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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