Beef Tea
Ingredients
Directions
Prepare
Cut the beef into fine pieces.
Pour boiling water over the beef to raise the scum.
Make the tea
Skim the surface.
Strain the liquid.
Let it settle and pour off the clear liquid for 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.
Explore the science
What each ingredient does
- Lean beef
- Provides the meat flavour and dissolved protein that give the tea its savoury character.
- Boiling water
- Extracts flavour and soluble compounds from the cut beef and lifts scum to the surface.
The step that matters
Skim the surface. Scum that rises from the beef can cloud the tea and taste bitter, so removing it thoroughly gives a clearer, cleaner liquid.
“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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