Beef Tea
Ingredients
Directions
Prepare
Cut the beef into thin slices.
Pour the cold water over the beef.
Steep and simmer
Cover and let it sit in a warm place for 45 minutes.
Place it over low heat and simmer for 30 minutes.
Strain the mixture and serve hot or cold as recommended by a physician.
Add 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
- Beef
- Provides the main flavor and dissolves its savory compounds into the water to make the tea.
- Cold water
- Acts as the solvent that slowly extracts flavor and soluble protein from the beef.
The step that matters
Simmer over low heat. Gentle heat extracts flavor without toughening the meat. A hard boil makes the liquid cloudy and can leave the beef stringy and dry.
“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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