Beef Tea
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Finely chop the beef on a cutting board, removing skin and fat.
Place the beef in a stone jar and add an equal weight of water.
Cover the jar with a lid and seal it with paper.
Let it soak for 1 hour.
Cook and serve
Heat the jar on the hob for 3 hours, then place it in a 300°F (150°C) oven for 1 hour, or in a saucepan of boiling water.
When cool, strain the beef tea and heat as needed.
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 flavour and the savoury, gelatinous body of the tea as it slowly releases its juices.
- Water
- Carries the beef's flavour and soluble proteins out of the meat, forming the liquid tea.
The step that matters
Long, gentle heating. Heating slowly keeps the water well below a hard boil, so the meat releases its juices without its proteins toughening and clouding the tea. A rolling boil would make the tea cloudy and greasy.
“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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