Beef Tea
Ingredients
Directions
Run the beef through a food cutter using the finest setting.
Cover the ground beef with cold water.
Heat the mixture gently at the back of the stove without letting it boil.
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 savoury body that the tea is built on.
- Cold water
- Extracts the beef's juices and flavour slowly when heated gently, giving a clear, light liquid.
The step that matters
Heating gently without boiling. Boiling toughens and clouds the meat proteins and can make the liquid cloudy and greasy. Gentle, low heat lets the juices release slowly into the water for a clearer, more delicate 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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