Beef Tea
Ingredients
Directions
Prepare
Cut the beef into very small pieces, ensuring there is no fat.
Place the beef 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.
Cook and serve
Heat on the stove until it reaches a boiling point, but do not boil.
Maintain this temperature for two hours.
Strain the mixture and season with salt to taste.
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 flavour and dissolves into the liquid to make the tea.
- Cold water
- Extracts the flavour and soluble compounds from the beef slowly without toughening it.
The step that matters
Heat without boiling. Boiling toughens meat proteins and cloudies the liquid. Holding it just below boiling for two hours extracts flavour gently and keeps the tea clear.
“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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