Beef Tea
Ingredients
Directions
Prepare the meat
Remove all fat and skin from the meat.
Cut the meat into very fine pieces.
Steep and steam
Place the meat in a small jar or cup, add water and salt.
Let it stand for about 20 minutes.
Place the cup in a saucepan with a little boiling water.
Steam for about 20 minutes.
Strain and serve
Strain through a coarse strainer, remove fat with clean blotting paper, and serve with strips of toast.
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
- Gravy beef
- Provides the meat flavor and nutrients that dissolve into the liquid during steaming.
- Water
- Carries the meat's flavor out of the fibers and forms the drinkable broth.
The step that matters
Steam gently in a covered cup, not a rolling boil. Gentle steaming with indirect heat extracts flavor without toughening the meat or making the broth cloudy and greasy. Vigorous boiling can squeeze fat and particles into the liquid.
“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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