Beef Tea
Ingredients
Directions
Prepare
Place the beef in a jar without any water.
Cover tightly and set the jar in a pot of cold water.
Extract the juice
Heat gradually to a boil.
Maintain for 3 to 4 hours until the meat resembles white rags and the juice is extracted.
Finish and serve
Season with salt to taste.
Skim off any fat when cooled.
Serve cold or hot, optionally with biscuits or thin wafers.
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 beef
- Provides the meat whose juices are slowly drawn out to make the tea.
- Coarse sea salt
- Seasons the finished tea to taste after the juice is extracted.
The step that matters
Maintain a gentle, slow extraction over 3 to 4 hours. Heating gradually and keeping the jar sealed in water lets the beef release its juices without boiling or drying out. Vigorous boiling would toughen the meat and make the tea cloudy and greasy, so the water in the pot should be kept at a steady, controlled heat throughout.
“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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