Beef Tea
Ingredients
Directions
Prepare
Cut the beef into very thin slices, then mince it finely.
Place the minced beef in a tin saucepan with cold water and salt.
Cook
Cover the saucepan and place it in a larger saucepan filled with boiling water, ensuring the boiling water surrounds the beef saucepan.
Boil for 2 hours over a brisk fire.
Strain
Strain the mixture through a fine sieve, pressing the meat to extract all the juice.
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 main flavour and the savoury juice that becomes the tea.
- Cold water
- Extracts the meat's juices slowly as it heats, without toughening the protein.
The step that matters
Keeping the beef in a surrounding pan of boiling water. The inner saucepan must be fully surrounded by boiling water so the beef heats gently and indirectly. This keeps the liquid from boiling hard, which would toughen the meat and cloud the tea.
“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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