Cold Beef Tea
Ingredients
Directions
Prepare
Remove all skin and fat from the beef and cut it into small pieces.
Make the beef tea
Place the beef in a jar and pour boiling water over it.
Put the jar in a pan of boiling water and heat on the stove.
Once cooled, strain the mixture through a muslin sieve.
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
- Beef
- Provides the meaty flavour and the savoury character of the finished tea.
- Boiling water
- Extracts flavour and soluble compounds from the beef into the liquid.
The step that matters
Heating the jar in a pan of boiling water. Gentle, indirect heat draws flavour out of the beef slowly without toughening it. Keeping the jar sealed and surrounded by hot water helps the extraction stay even and the liquid clear.
“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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