Beef Tea
Ingredients
Directions
Place the beef in a covered jar with cold water and salt.
Let it soak for 2 hours, stirring occasionally.
Heat the mixture gradually on the stove until the red color disappears, avoiding boiling.
Skim off any grease and serve hot with very brown toast.
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 flavor and the meat extract that gives the tea its savory body.
- Cold water
- Draws out the juices and flavor from the beef during the slow soak.
The step that matters
Heat gradually and avoid boiling. Slow heating lets the juices and flavor leave the meat gently. Boiling toughens the proteins and makes the liquid cloudy and greasy, so the tea stays clear and mild.
“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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