Whole Beef Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Cut away all fat from the beef and shred the meat finely.
Place the shredded beef in a pot with the cold water and salt.
Simmer gently for 2-3 hours, skimming off any foam that rises to the surface.
Strain the liquid through a fine sieve and serve warm.
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
- Gravy beef
- Supplies the meat whose flavour and dissolved protein give the tea its body and taste.
- Cold water
- Slowly extracts flavour and soluble compounds from the meat as it simmers.
The step that matters
Simmer gently for 2-3 hours, skimming off any foam. Gentle simmering keeps the broth clear, while a hard boil would emulsify fat and cloud the liquid. Skimming removes coagulated proteins and fat that rise to the surface and would make the tea greasy and murky.
“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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