Beef Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Cut the beef into small pieces.
Place the beef in a pot with water.
Make the tea
Simmer for 2 hours, skimming off any foam.
Strain the liquid and season with salt.
Serve warm.
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
- Releases its flavor and gelatin into the water, giving the tea its body and savory taste.
The step that matters
Skimming off the foam. Foam rises as proteins and impurities come out of the beef during simmering. Removing it keeps the tea clear and avoids a scummy, bitter 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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