Raw Beef-tea
Ingredients
Directions
Chop the beef very finely.
Let it stand in the cold water for 15 minutes.
Pour off the liquid.
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 gravy beef
- Provides the meat flavour and protein that give the tea its savoury taste.
- Cold water
- Draws soluble flavour and colour out of the chopped beef into the liquid.
The step that matters
Letting the beef stand in cold water. Cold water extracts flavour without cooking the meat, so the liquid stays light and clear. Warm or hot water would begin to set the proteins and cloud the tea. Soaking long enough lets the flavour leach out, but the record gives 15 minutes, so the cook should follow that time.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.