Beef Tea
Ingredients
Directions
Prepare the beef
Soak the finely cut beef in 1 quart of cold water overnight in the refrigerator.
In the morning, remove the beef, saving the soaking water.
Make the tea
Place the beef in 2-3 quarts of water and simmer for 2 hours, replacing lost water to maintain the level.
Pour the broth into the soaking water, squeezing the beef to extract as much liquid as possible.
Dry and grind
Spread the remaining beef on a porcelain pan and dry it slowly in an open oven.
Once dry, grind the beef into a powder using a mortar.
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
- Fresh beef
- Provides the protein and flavor that the liquid extracts into the tea.
- Cold water
- Slowly draws soluble flavor and nutrients out of the beef during the overnight soak.
The step that matters
Simmering the beef gently for 2 hours. Simmering keeps the liquid below a hard boil, so the beef stays tender and the broth stays clear rather than cloudy and greasy. Keeping the level topped up keeps the beef submerged and the extraction even.
“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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