Beef Tea No. 1
Ingredients
Directions
Prepare and simmer
Mince the meat and place it in a stew-pan with the cold water and salt.
Soak for one hour.
Cover closely and simmer gently for 10 to 12 minutes.
Stir well, strain, and set aside to cool.
Chill and store
Once cool, remove all the fat.
Store in a very cold place and heat only the quantity needed for immediate use.
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
- Beef
- Supplies the meaty flavor and juices that dissolve into the liquid to make the tea.
The step that matters
Remove all the fat after cooling. Fat floats on the hot liquid and stays dispersed in it. Once the tea cools, the fat rises and solidifies on the surface, where it can be lifted off cleanly. Skipping this leaves the tea greasy.
“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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