Emergency Beef Tea
Ingredients
Directions
Prepare
Cut round steak into small pieces, removing any fat.
Place the steak in a saucepan and cover with cold water, about 1 inch above the meat.
Add ¼ teaspoon of coarse sea salt for each cup of water.
Simmer
Heat gradually to nearly boiling, then let simmer for 20 minutes.
Extract and serve
Press the mixture with a spoon to extract the juice.
Strain the liquid and serve.
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
- Round steak
- Provides the meat whose flavor and juices form the body of the tea.
- Cold water
- Draws juices and flavor out of the meat as it heats slowly.
The step that matters
Heat gradually to nearly boiling. Starting in cold water and heating slowly lets the juices release into the liquid gradually. Boiling hard tightens the meat proteins and makes the tea cloudy and less savory.
“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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