Beef Tea
Ingredients
Directions
Cut the beefsteak into small dice, discarding skin and fat.
In a stewpan, melt the butter and add the beef.
Sprinkle with salt, cover, and cook on low heat for 20 minutes to draw out juices.
Drain the gravy every 5 minutes; you should have about ⅓ pint.
Set the gravy aside for later use.
Add 1 pint of water to the meat and boil gently for 30 minutes.
Pour off the tea without straining, keeping the thick portion for nourishment.
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
- Beefsteak
- Provides the meat whose juices are drawn out to flavour the broth.
- Fresh butter
- Adds fat that helps the beef brown lightly and carries flavour.
The step that matters
Drain the gravy every 5 minutes. Juices must be drawn out gently over low heat. Turning the heat up or leaving the meat too long can toughen the beef and scorch the butter, muddying the flavour.
“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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