Beef Tea From Fresh Meat
Ingredients
Directions
Finely mince the beef and mix it with the cold water.
Heat the mixture gradually on the hob for 2 hours.
After 2 hours, add the salt and boil gently for 10 minutes.
Remove any scum that rises to the surface.
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
- Lean beef
- Provides the meat flavour and dissolved protein that give the tea its body.
- Cold water
- Slowly extracts flavour and soluble compounds from the minced beef as it heats.
The step that matters
Heat the mixture gradually. Starting the beef in cold water and warming it slowly lets flavour and soluble proteins leave the meat gradually. Rapid heating would toughen the meat and leave the liquid cloudy.
“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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