Whole Beef-Tea
Ingredients
Directions
Prepare the beef
Remove all fat and skin from the beef.
Cut the beef into pieces about 1 inch square.
Place ⅓ pint of cold water in a jar or saucepan and add the beef pieces.
Let the beef sit in the cold water to draw out juices.
Make the tea
After the juices have been extracted, add the remaining 1 pint of water to the beef.
Simmer for 2 hours.
Strain the mixture, reserving the liquid and either chop or pound the beef finely.
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
- Fresh beef
- Provides the flavour and the dissolved protein and juices that give the tea its body.
- Cold water
- Draws juices out of the meat gently and carries them into the liquid during simmering.
The step that matters
Let the beef sit in the cold water to draw out juices. Starting in cold water lets the juices diffuse out of the meat before heating. Hot water would toughen the surface proteins and trap the juices inside, leaving the tea weaker.
“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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