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Drink

Beef Tea

A beverage made by cooking a steak, extracting its juices, and serving the liquid in a cup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Tea

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare and bake

  1. Place the beef steak in a paper bag and seal it.

  2. Put the bag on a grill in a 350°F (175°C) oven for twelve minutes.

Collect and serve

  1. Remove the bag and place it on a dish.

  2. Open the bag to collect the natural gravy on the dish.

  3. Cut the steak and squeeze the juice from it into a hot cup.

  4. Serve immediately and season to taste.

Recipe from a historical cookbook (Internet Archive).

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 steak
Provides the meat and natural juices that collect as gravy and make up the tea.

The step that matters

Keep the bag sealed while baking. A sealed bag traps the steak's juices and steam so they stay in the bag as gravy instead of drying out or evaporating in the oven heat.

“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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