Beef Tea
Ingredients
Directions
Extract the juice
Place the beef in a jar without any water and cover tightly.
Set the jar in a pot of cold water.
Heat gradually to a boil and maintain for 3-4 hours until the meat is very tender and the juice is extracted.
Season and serve
Season with salt to taste and skim off any fat when cooled.
Serve cold if preferred.
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 juice that becomes the tea, supplying its flavor and body.
The step that matters
Heating gradually and holding a steady boil. Slow, sustained heat lets the connective tissue in the meat soften and release its juices. Heating too fast can leave the meat tough and the extract weak, so the gradual rise and long hold matter.
“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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