A Quick Wav to Make Beef Tea
Ingredients
Directions
Prepare
Place the diced beef in a wide-mouthed bottle and cover it with cold water.
Cork the bottle and place it in a saucepan filled with cold water over low heat.
Heat and serve
Once the water in the saucepan boils, the beef tea is ready.
Strain the mixture, skim off any fat, season to taste, and serve hot.
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 savory flavor and body into the water as it heats slowly.
The step that matters
Keeping the heat low. Heating the corked bottle gently in water draws flavor out of the beef without vigorous boiling, which can make the liquid cloudy and greasy.
“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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