Cold Drawn Beef Tea
Ingredients
Directions
Place the minced steak in a covered basin.
Pour ½ cup of cold water over the steak and let it sit for 15 minutes.
Stir the mixture well and let it sit for another 15 minutes.
Drain off the liquid, and it is ready to serve.
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
- Rump steak
- Provides the meat flavour and protein that dissolve into the cold water to make the tea.
- Cold water
- Slowly draws out the soluble flavour and juices from the finely minced meat without cooking it.
The step that matters
Mincing the steak very fine. Fine mincing exposes much more meat surface to the water, so more flavour and juices leach out during the soak. Coarse pieces release little in 30 minutes.
“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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