Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into 1‑inch square pieces and place them in a wide‑mouthed bottle or gem jar, then cork it tightly.
Submerge the bottle in a kettle of cold water and boil for 1.5 hours.
Alternatively, broil the beef for 3 to 4 minutes on very hot coals without scorching it.
Make the tea
Place the broiled beef in a bowl, sprinkle with salt, and pour boiling water over it.
Cut the beef into small pieces while it sits in the water.
Cover and let it stand in a warm place for 30 minutes before serving.
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
- Beef
- Supplies the meat juices that give the tea its flavour and body.
- Boiling water
- Draws juices out of the meat and forms the liquid of the tea.
The step that matters
Cutting the beef small while it stands in the water. Smaller pieces have more surface exposed, so more juice moves into the hot water. Cutting it too late or too coarsely leaves the tea weak.
“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.
More beef tea recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.