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Drink

Raw Beef Tea

A chilled beverage made by steeping minced raw beef with pepsin, hydrochloric acid, and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Raw Beef Tea

Raw Beef Tea

Ingredients

Directions

  1. In a large tumbler, combine the minced beef, pepsin, and hydrochloric acid.

  2. Cover with cold water and let it stand for 2 hours at 90°F (32°C), stirring frequently.

  3. Strain the mixture and serve in a red glass, ice cold.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Raw beef
Provides the protein that pepsin and acid break down into the drinkable liquid.
Pepsin
Enzyme that breaks down meat proteins into smaller pieces during the standing time.
Hydrochloric acid
Acidifies the mixture so pepsin can work effectively, mimicking stomach conditions.

The step that matters

Standing for 2 hours at 90°F (32°C) with frequent stirring. Pepsin works only in an acidic environment and at warm temperature. Stirring keeps fresh meat surfaces exposed to the enzyme, so the beef breaks down evenly. Too little time or uneven mixing leaves the tea weak.

“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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