Stronger Beef-tea
Ingredients
Directions
Prepare
Place the beef in a wide-mouthed bottle or fruit jar.
Add the cold water and let it stand for 1 hour.
Cook and serve
Put the bottle in a saucepan of cold water and heat slowly to just below boiling.
Cook for 2 hours without letting it boil.
Strain the mixture and season with 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
- Lean beef
- Provides the protein and rich meaty flavour that make up the whole drink.
- Cold water
- Draws out the beef's juices and flavour during soaking and gentle cooking.
The step that matters
Heat slowly to just below boiling. Boiling toughens the meat proteins and makes the liquid cloudy, while gentle heat keeps the tea clear and tender.
“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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