Cold Drawn Beef Tea
Ingredients
Directions
Place the minced steak in a covered basin.
Pour the 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 the beef tea 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
- Supplies the meat juices and flavour that the cold water draws out into the liquid.
- Cold water
- Slowly extracts flavour and juices from the minced meat without cooking it.
The step that matters
Pouring in cold water and letting it sit. Keeping the water cold stops the meat proteins from setting, so juices and flavour release gradually into the liquid. Warm water would cook the meat and trap them.
“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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