Beef Tea, the Strongest
Ingredients
Directions
Prepare
Remove all skin and gristle from the beef.
Cut the beef into 1-inch pieces.
Soak and cook
Place the beef in a jar and cover it with cold water.
Add a pinch of salt and let it stand for 1 hour.
Put the jar into a pan of boiling water.
Cook for 1 to 2 hours, ensuring the water in the pan remains boiling.
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 flavor and protein that give the tea its savory body.
- Cold water
- Extracts flavor and soluble compounds from the beef over the long soak and gentle cooking.
The step that matters
Keep the pan water boiling. Gentle, sustained heat in the outer pan slowly draws flavor from the beef without boiling the jar's contents hard. If the outer water stops boiling, the cooking slows and the tea takes longer to extract its flavor.
“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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