Beef Tea
Ingredients
Directions
Prepare
Shred the beef and place it in a double boiler with cold water and salt.
Let it stand for 1 hour.
Heat and serve
Put the double boiler over boiling water and heat.
Strain and press the meat to obtain all the juices.
Serve hot, adding salt to taste.
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
- Provides the meat flavor and body of the tea, releasing its juices and savory compounds into the liquid.
- Cold water
- Draws soluble proteins and flavor out of the meat gradually, producing a clear, rich liquid.
The step that matters
Heat over boiling water in a double boiler. The inner pot should heat gently rather than come to a hard boil. High direct heat toughens meat proteins and can make the tea cloudy, while gentle heat extracts the juices more cleanly.
“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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