Quickly Made Beef Tea
Ingredients
Directions
Pour cold water over the hamburger steak and allow it to stand for 10 minutes.
Cook slowly for 10 minutes.
Add salt, then strain the mixture.
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
- Hamburger steak
- Provides the beef flavour and dissolved protein that give the tea its body and savoury taste.
- Cold water
- Draws out soluble meat flavours and juices when it stands with the beef before heating.
The step that matters
Cook slowly for 10 minutes. Gentle heat extracts flavour without toughening or clouding the liquid. Boiling hard can coagulate meat proteins, making the tea cloudy and less clear after straining.
“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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