Beef Tea for the Sick
Ingredients
Directions
Prepare
Place the beef in a jar without any water and cover it tightly.
Set the jar in a kettle of cold water.
Cook
Gradually heat the kettle to a boil and maintain this for 3 to 4 hours until the meat resembles white rags and the juice is fully extracted.
Finish and serve
Season with salt to taste and let it cool, then skim off the fat.
Serve cold, as the patient may prefer it ice-cold.
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 whose juices are extracted to make the savory liquid.
The step that matters
Maintaining a gentle heat over 3 to 4 hours. Heating the kettle gradually and holding it at a steady simmer-like heat lets the juices release slowly from the meat. Rushing the heat or letting the water boil too hard can toughen the beef and leave the broth cloudy and less flavorful.
“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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