Raw Beef Tea
Ingredients
Directions
Prepare
Scrape the beef with a sharp knife.
Place the beef in a basin with the cold boiled filtered water.
Steep and strain
Cover and let it stand for two hours.
Strain the mixture through a fine strainer.
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
- Lean beef
- Provides the meat flavour and the juices that dissolve into the water to make the tea.
The step that matters
Place the beef in cold water. Cold water draws out the meat's juices and flavour gently. Hot water would cause the proteins to set and seal them in, leaving a weak, cloudy tea.
“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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