Raw Beef Tea
Ingredients
Directions
Prepare
Remove all skin and fat from the beef and scrape it instead of cutting it into small pieces.
Steep and strain
Add the cold water and let it stand for 2 to 3 hours.
Stir well and strain the mixture.
Season and serve
Add a pinch of salt and serve in a crimson claret glass.
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
- Gravy beef
- Provides the meat flavour and dissolved protein that give the tea its savoury body.
- Cold water
- Slowly draws flavour and soluble compounds out of the beef without cooking it.
The step that matters
Scraping the beef instead of cutting it. Scraping breaks up the muscle fibres and exposes more surface area, so more flavour passes into the water during the long soak.
“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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