Beef Tea
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Remove all skin and fat from the beef and chop it very finely.
Place the chopped beef in an earthen jar that fits loosely.
Add cold water to the jar until it is full and sprinkle with salt.
Extract and serve
Put the jar in a 350°F (175°C) oven for 8 to 12 hours until all the juice is extracted.
Strain the mixture and let it cool.
Reheat as needed in a bain‑marie.
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
- Provides the meat juices that make up the flavour and body of the tea.
- Cold water
- Slowly draws the juices out of the meat without boiling them.
The step that matters
Long, gentle oven extraction. Water held at a low oven temperature draws juice out of the meat slowly. Overheating or boiling can toughen the meat and cloud the liquid, so the jar should stay at a gentle heat for the full 8 to 12 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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