Beef Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the beef
Wipe the beef and remove the fat.
Scrape the meat with a sharp knife or cut it into very small pieces.
Make the tea
Place the beef in a pot and cover it with water.
Simmer gently for 1-2 hours, skimming off any foam that forms.
Strain the liquid and serve warm.
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
- Top round beef
- Provides the flavor and protein that give the tea its savory body.
- Water
- Extracts the meat's juices and flavor during the long, gentle simmer.
The step that matters
Simmer gently for 1-2 hours, skimming off any foam. Boiling hard makes the liquid cloudy and greasy, while gentle simmering keeps it clear. Skimming removes the coagulated proteins and fat that rise as foam, leaving a cleaner-tasting broth.
“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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