Beef Tea Made Quickly
Ingredients
Directions
Place the beef in a pan and stir over heat until seared on all sides.
Transfer the beef to a fruit press and squeeze out all the juice.
Add a little 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
- Raw beef
- Provides the meat juice that becomes the tea, carrying the savory beef flavor.
The step that matters
Searing the beef on all sides. Searing browns the surface of the meat, developing rich roasted flavors through the Maillard reaction. Stirring keeps the pieces from scorching before they are evenly browned, which gives the juice its deeper taste.
“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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