Beef-tea
Ingredients
Directions
Prepare the beef
Remove all skin, fat, and gristle from the steak.
Cut the steak into fine dice.
Place the diced steak in a large-mouthed bottle.
Add a little coarse sea salt.
Cork the bottle tightly.
Cook in a water bath
Place the bottle in a saucepan of cold water.
Bring the water to a boil and let it simmer for six hours.
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
- Rump steak
- Supplies the meat, flavour and juices that make up the finished beef tea.
The step that matters
Simmer gently for the full six hours. Long, gentle heat slowly draws juices out of the meat through the sealed bottle. A hard, rolling boil can toughen the meat and disturb the liquid, so keep the water at a steady simmer.
“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.
More beef tea recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.