Raw Beef Tea
Ingredients
Directions
Prepare and soak
Cut the beef across the grain into shreds.
For each ounce of beef, add 2 tablespoons of cold water.
Let the meat soak for 15 minutes to color the water with juice.
Serve
Serve cold, or warm slightly without boiling.
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 meat juice that colors and flavors the water as it soaks.
- Cold water
- Draws juice out of the shredded meat, forming the drinkable tea.
The step that matters
Warm slightly without boiling. Boiling would cook the meat and coagulate its proteins, turning the clear juice cloudy and altering its flavor. Gentle warming keeps it clear and palatable.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.