Another Beef Tea
Ingredients
Directions
Place the beef in a pitcher or earthen vessel and cover tightly.
Add the salt and cold water.
Let it steep for two hours.
Cool the mixture for a long time to allow the fat to separate.
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
- Provides the flavour and body of the tea as its juices and soluble compounds steep into the water.
The step that matters
Cool the mixture for a long time. Fat separates and rises as the liquid cools, so skimming only works after a full chill. Rushing this leaves greasy tea.
“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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