Anotheb Beef Tea
1 cupIngredients
Directions
Steep the beef
Place the beef in a pitcher or any earthen vessel and cover tightly.
Add the salt and cold water.
Let it steep for 2 hours.
Cool and separate fat
After steeping, you will have 1 cup of beef tea; set it aside to cool for a long time to allow the fat to rise.
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 savory meat flavor and the fat that separates and rises on cooling.
The step that matters
Cooling long enough before skimming. As the tea cools, fat solidifies at the surface and forms a layer that can be lifted off. If it is removed while still warm, the fat stays mixed into the liquid, making the tea greasy and cloudy.
“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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