Beef Tea
Ingredients
Directions
Cut the beef into thin slices.
Boil the water, then add the beef and simmer for 20 minutes.
Skim off any foam that forms on the surface.
Season with salt if desired.
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 flavour and protein into the water, giving the tea its meaty taste and body.
The step that matters
Skim off the foam. The foam that rises while the beef simmers is coagulated protein and impurities. Removing it keeps the tea clear and prevents a cloudy, scummy flavour.
“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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