Beef Tea No. 1
Ingredients
Directions
Make the beef tea
Mince the beef and place it in a stew pan with the cold water and salt.
Soak for one hour.
Cover closely and simmer gently for 10 to 12 minutes.
Stir well, strain, and set aside to cool.
Finish and store
Once cool, remove all the fat.
Store in a very cold place and heat only the quantity needed for immediate use.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Provides the flavour and dissolved protein that give the tea its body and savoury taste.
- Cold water
- Extracts the soluble flavour and juices from the minced beef as it soaks and simmers.
The step that matters
Simmer gently with the lid on. Gentle heat draws flavour out of the meat without toughening or clouding the liquid. Boiling vigorously would emulsify fat into the tea and make it cloudy, so the simmer should stay low and steady.
“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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