Beef Tea
Ingredients
Directions
Make the beef infusion
Combine minced beef and cold water in a bowl.
Add muriatic acid and salt, then mix well.
Let the mixture digest for 1 to 1¼ hours.
Strain and serve
Strain through a sieve and wash the residue with 5 ounces of cold water, pressing to extract all soluble matter.
Serve the liquid cold or slightly warmed, ensuring the temperature does not exceed 100°F (38°C).
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
- Fresh beef
- Provides the soluble meat extract that gives the tea its flavour and body.
- Muriatic acid
- Acidifies the liquid, helping draw flavourful compounds out of the meat during digestion.
- Cold water
- Slowly extracts soluble compounds from the meat without cooking it.
The step that matters
Keep the serving temperature at or below 100°F (38°C). Above this point the liquid begins to warm enough to cook and coagulate the meat proteins, which makes the tea cloudy and changes its delicate flavour. Warming gently preserves the extract.
“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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