Beef Tea
Ingredients
Directions
Remove fat from the steak and chop it into very small pieces.
Place the chopped steak in an earthenware jar with a lid.
Pour cold water over the meat.
Cover the jar and let it stand for three hours.
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
- Rump steak
- Provides the meat flavour and the savoury juices that dissolve into the liquid.
- Cold water
- Draws the juices out of the meat slowly, without cooking it, to make a clear extract.
The step that matters
Chop the steak very finely. Small pieces expose more surface to the water, so more juice and flavour pass into the liquid during the three hours of standing.
“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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