Beef Tea
Ingredients
Directions
Prepare the first beef
Cut the beef into pieces half an inch thick.
Broil the beef lightly.
Sprinkle with salt.
Cut into one-inch squares.
Place the beef in a pitcher.
Pour in boiling water.
Cover tightly.
Let it stand for 15 minutes.
Strain into a bowl.
Steep the second beef
Cut a pound of beef into small pieces.
Place the beef in a covered earthen vessel.
Add salt.
Add cold water.
Let it steep for 2 hours.
Cool to remove fat.
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 main meaty flavor and the savory extract that gives the tea its body.
- Boiling water
- Draws flavor and color out of the broiled beef during the short standing time.
- Cold water
- Extracts flavor slowly over the long steep without toughening or cooking the meat.
The step that matters
Cool to remove fat. Fat from the beef floats on the surface as the liquid cools. Chilling it lets the fat solidify so it can be lifted off, leaving a cleaner, less 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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