Beef Tea
Ingredients
Directions
Place the beef in a jar without any water.
Cover the jar tightly and place it in a pot of cold water.
Gradually heat the pot to a boil and maintain a steady boil for 3 to 4 hours.
The meat should become very tender and the juice fully extracted.
Season with salt to taste and skim off any fat once cooled.
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 and juices that form the flavour and body of the tea.
The step that matters
Maintain a steady boil for 3 to 4 hours. A gentle, steady heat draws juice out of the meat slowly. Letting the pot boil too hard or drop off can toughen the meat or stall extraction, so the juice stays in the beef.
“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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