Raw Beef Tea
Ingredients
Directions
Prepare
Remove all fat and skin from the beef and finely shred it with a sharp knife.
Place the shredded beef in a glass or basin with the cold water and salt.
Soak and serve
Cover and let it soak for 2 hours.
Carefully strain and press all the juice from the meat.
Serve in a colored 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
- Raw beef
- Provides the meat juices that make up the tea's flavour and body.
- Cold water
- Draws the juices out of the shredded meat during the soak without cooking it.
The step that matters
Carefully strain and press all the juice from the meat. Pressing the shredded beef releases the juices that carry the flavour, while the meat itself stays raw. Pressing too hard or straining carelessly can leave fibres and bits in the liquid, making it cloudy and gritty.
“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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