Beef Tea Made in a Jar
Ingredients
Directions
Prepare the beef
Remove all skin, gristle, or fat from the beef, ensuring it weighs 1 lb without these.
Chop the meat very finely and place it in a jar with a large pinch of salt.
Tie the jar carefully with buttered paper.
Cook and finish
Stand the jar in a saucepan of boiling water and allow it to boil gently for 2 to 3 hours, stirring the beef occasionally.
Strain the mixture and remove any fat with paper.
Season to taste.
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
- Beef
- Provides the meaty flavour and dissolved protein that give the tea its savoury body.
- Cold water
- Has not been stated in the steps; it is not used in the method as written.
The step that matters
Stand the jar in gently boiling water. A gentle simmer extracts flavour slowly without toughening the meat. Vigorous boiling can make the liquid cloudy and greasy, so keep the water at a steady low bubble for the full 2 to 3 hours.
“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.