Beef Tea
Ingredients
Directions
Prepare
Place the beef pieces in a bottle with a large opening.
Add the cold water and cork the bottle tightly.
Set the bottle in a basin of cold water on the stove.
Heat and finish
Heat until it reaches a boiling point, but do not boil.
Maintain this temperature for two hours.
Strain the mixture and season with salt.
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, as it heats slowly in water, releases its juices into the liquid.
- Cold water
- Extracts the beef's juices and flavour gently, giving a clear, light broth as the meat cooks.
The step that matters
Heat until it reaches a boiling point, but do not boil.. Keeping the liquid just below a boil lets the beef release its juices slowly and gently. A rolling boil would toughen the meat and make the tea cloudy, so the bottle should stay in the water bath at a steady, low heat.
“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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