Beef Tea
Ingredients
Directions
Prepare
Combine minced beef and cold water in a jar.
Let it stand for 1 hour, stirring occasionally.
Cook and serve
Place the jar in a saucepan of water over heat.
Allow the water to boil gently for 1 hour.
Strain the mixture and add salt to taste.
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
- Minced beef
- Provides the meat flavour and the dissolved protein and juices that make up the tea.
- Cold water
- Draws juices out of the meat gently and forms the liquid base of the tea.
The step that matters
Allow the water to boil gently for 1 hour. Gentle heat extracts flavour from the beef without toughening it. A hard boil can cloud the liquid and make the meat tough, so keep the outer water at a gentle simmer.
“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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