Beef Tea
Ingredients
Directions
Prepare
Place the beef in a bottle with a large opening.
Add the cold water and cork the bottle tightly.
Heat and serve
Set the bottle in a basin of cold water and heat it on the stove.
Bring to a boiling point without boiling for two hours.
Strain the mixture and season with salt.
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 meaty flavor and the protein that dissolves into the liquid to make the tea.
- Cold water
- Extracts flavor and juices from the beef as it heats slowly.
The step that matters
Bring to a boiling point without boiling for two hours. Holding the liquid just below a boil over a long period draws out flavor gently. A rolling boil would toughen the meat and cloud the liquid, so the bottle should stay below boiling for the full two hours.
“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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