Beef Tea
Ingredients
Directions
Extract the juice
Place the beef in a glass canning jar without any water.
Cover the jar tightly and place it in a pot of cold water.
Gradually heat the pot to a boil and maintain this for 3 to 4 hours.
Cook until the meat resembles white rags and the juice is fully extracted.
Season and finish
Season with salt to taste and skim off any fat when cold.
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
- Lean beef
- Supplies the meat whose juices form the tea's flavour and body.
The step that matters
Keeping the jar sealed and heating gradually. A tightly covered jar keeps the liquid from evaporating, so the juice stays in the jar. Gentle, steady heat draws juices out of the meat slowly, which helps avoid toughening it into dry fibres.
“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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