Baron Liehig's Quick Beef Tea
Ingredients
Directions
Cut the gravy-beef into very fine pieces, removing all skin and fat.
Place the beef in a saucepan with an equal weight of water.
Heat the saucepan on the stove and bring it to a boil quickly.
Boil for 5 minutes, then pour the liquid into a cup.
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 flavour and dissolved protein that give the tea its body.
- Water
- Extracts the flavour and soluble compounds from the finely cut beef.
The step that matters
Bring to a boil quickly. Fast heating helps the liquid take on flavour before the meat toughens, while a slow warm-up over a long period can leave the tea weaker and greasier.
“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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