Beef Tea
Ingredients
Directions
Prepare
Remove all fat from the beef and wipe it carefully.
Scrape the beef and place it in a jar with the water and a pinch of salt.
Allow to stand for 30 minutes, pressing the beef against the sides of the jar with a spoon frequently.
Cook and serve
Cover with buttered paper and place the jar in a pan of cold water.
Bring slowly to a boil and cook gently for 3 to 4 hours.
Decant the liquid, remove all traces of fat, season lightly, and serve with fingers of 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
- Tea or gravy beef
- Provides the meat flavour and the dissolved proteins that give the tea its body.
- Water
- Slowly draws the juices and flavour out of the beef as it heats.
The step that matters
Bringing the jar to a boil slowly and cooking gently. Gentle heat in a water bath keeps the liquid clear and prevents the meat from toughening. Rapid boiling would cloud the tea and make it greasy.
“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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