Quick Beef Tea
Ingredients
Directions
Prepare
Finely chop the gravy beef, removing all skin and fat.
Make the beef tea
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 into a cup and serve.
Remove any fat from the surface using blotting paper.
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 dissolved protein that give the tea its savoury taste and body.
- Water
- Extracts flavour and soluble compounds from the beef as it heats, forming the liquid base.
The step that matters
Removing fat from the surface. Fat floats on hot liquid and makes the tea greasy and cloudy. Blotting it off before serving keeps the broth clear and lighter on the palate.
“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.
More beef tea recipes
You might also like
Indian Spiced Potato Soup with Tofu and Spinach448 recipes
Clear Carrot and Bottle Gourd Soup65 recipes
Mock Bisque Soup51 recipes
Cream of Asparagus Soup42 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.