Peptonised Beef Tea
Ingredients
Directions
Simmer the beef
Mix the minced beef with water and bicarbonate of sodium.
Let it simmer for 1 hour.
Remove from heat and let cool to lukewarm.
Add the enzyme and rest
Add the pancreatic liquor and set aside for 3 hours, wrapped in a tea towel.
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 protein that gives the tea its body and meaty flavour.
- Liquor pancreaticus
- Its enzymes break the beef's proteins into smaller peptides, so the liquid is softer and more digestible.
The step that matters
Add the pancreatic liquor only after cooling to lukewarm. Enzymes are proteins that lose activity at high heat. Adding the liquor to a boiling or hot mixture would destroy the enzymes, so the beef would not break down during the three-hour rest.
“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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