Liebig's Quick Beef Tea
Ingredients
Directions
Finely chop the gravy beef, removing all skin and fat.
Place the chopped beef in a saucepan with ½ cup of water.
Heat the saucepan on the stove and bring to a boil quickly.
Boil for 5 minutes, then pour the liquid into a cup.
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
- Gravy beef
- Provides the meat flavour and dissolves into the water to make the liquid savoury.
The step that matters
Bring to a boil quickly. Starting with a fast boil and then timing the simmer keeps the beef flavour extracted into the liquid consistently. Keep the pan covered only as needed, since over-reducing concentrates the liquid too much.
“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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