Beef Tea
Ingredients
Directions
Prepare the beef
Cut the round steak into small pieces.
Pour cold water over the steak and let it stand for 1 hour.
Cook
Transfer the mixture to a glass fruit jar and screw on the cover.
Place the jar in a pot of cold water and bring it nearly to a boil.
After it has been near boiling for about 1 hour, strain the liquid.
Season the strained liquid with coarse sea salt 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
- Round steak
- Provides the meat flavor and the dissolved protein and juices that make up the tea.
- Cold water
- Slowly draws juices and flavor out of the meat without toughening it.
The step that matters
Bringing the jar nearly to a boil and holding it there. Gentle, sustained heat in a water bath extracts flavor while keeping the liquid clear. Boiling hard would toughen the meat and cloud the broth.
“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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