Beef-Tea
Ingredients
Directions
Prepare
Cut the steak into very small pieces.
Place the pieces in an earthenware jar and cover with cold water.
Tie the top of the jar and place it in a saucepan filled with hot water.
Simmer
Bring the saucepan to a boil and simmer for three hours to extract the meat's goodness.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Steak
- Provides the meat's flavour and dissolved protein that gives the tea its body.
- Cold water
- Draws out the meat's juices and flavour slowly as it heats.
The step that matters
Keeping the jar in gentle simmering water. The jar should sit in water that simmers rather than boils hard. Vigorous boiling can make the liquid cloudy and can toughen or drive off flavour. A gentle, steady heat extracts the meat's juices cleanly over the full three hours.
“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
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 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.