Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into 7 small squares, but do not cut all the way through.
Place the beef in a saucepan and cover it with cold water.
Extract the juice
Heat the saucepan over low heat for 20 minutes to extract the nutrients.
Soak the beef in cold water for 3 hours.
Remove the meat and squeeze out the juice.
Finish
Heat the extracted juice without allowing it to boil.
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 flavour and the nutrients drawn into the liquid.
- Cold water
- Acts as the medium that slowly draws juices out of the meat.
The step that matters
Heat the juice without boiling. Boiling makes meat proteins coagulate and cloud the liquid. Gentle heat keeps the juice clear and smooth.
“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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