Beef Tea
Ingredients
Directions
Prepare
Place the beef in a wide-mouthed bottle and cork it tightly.
Cook
Submerge the bottle in a kettle of boiling water and keep it boiling for 2 hours.
Finish
Strain the liquid and season to taste.
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 flavor and the dissolved protein and juices that make up the tea.
The step that matters
Keep the water boiling for the full 2 hours. Gentle, sustained heat slowly draws flavor and juices out of the meat without making the liquid cloudy or tough. If the water stops boiling, extraction slows and the tea will be 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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