How to Prepare Beef Tea
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Combine the beef and cold water in a glass jar or the top of a double boiler.
Let it stand for 30 minutes.
Heat
Place the jar on a trivet in a kettle of cold water or over the lower part of a double boiler.
Heat slowly and maintain a low temperature (130°F or 54°C) for 2 to 3 hours.
Strain
Strain through a coarse strainer and press the meat to extract all the juices.
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 proteins that dissolve into the water to make the tea.
The step that matters
Maintain the low temperature. Heating slowly and holding near 130°F keeps the meat proteins from tightening. Higher heat squeezes out liquid and clouds the tea, making it less clear and more tough.
“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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