Beef Tea
Ingredients
Directions
Place the beef slices in a small bowl.
Pour boiling water over the beef and let it steep by the fire for 30 minutes without boiling.
Pour off the liquid and squeeze out the juice from the meat.
Season the liquid with a little salt and serve it warm to the patient in small quantities.
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 fresh beef
- Provides the meat juices that give the broth its flavor and nutrients.
- Boiling water
- Extracts juices from the beef into the liquid through steeping.
The step that matters
Steeping without boiling. The water must stay hot but below a boil so the beef releases its juices gently. Boiling would toughen the meat proteins and cloud the broth, reducing the clear, delicate flavor this method aims for.
“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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