Name: Beef Tea
Ingredients: 1 lb best gravy beef; 1 cup cold water; a pinch of coarse sea salt (formerly 'bay salt')

Beef Tea

Ingredients

1 lb best gravy beef
1 cup cold water
a pinch of coarse sea salt (formerly 'bay salt')

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Cut the beef into pieces about 1 inch square.
Soak the beef in cold water for 1 hour.

Bake

Place the beef in a jar and put it in a 350°F (175°C) oven for 30 minutes.

Recipe from a historical cookbook (Internet Archive).

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

Gravy beef: Provides the meat that releases flavour and juices into the liquid during slow cooking.
Cold water: Carries the beef's juices and flavour out of the meat as it cooks gently.

“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.