Beef Tea, Nos. 1, 2 and 8
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
Cut the beef into small pieces.
Place the beef in a pot with water.
Make the tea
Simmer for 2 hours, skimming off any foam.
Strain the liquid and season with salt.
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
- Beef
- Releases its flavour and protein into the water, giving the tea its body and savoury taste.
The step that matters
Skimming off the foam during simmering. Foam is coagulated protein and impurities that rise to the surface; removing it keeps the tea clear and free of bitter or greasy off-flavours.
“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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