Eaw Beef Tea
Ingredients
Directions
Prepare the beef
Remove all fat and skin from the beef and shred it finely with a sharp knife.
Place the shredded beef in a glass or basin with the cold water and salt.
Soak and strain
Cover and let it soak for two hours.
Carefully strain and press all juice from the meat.
Serve
Serve the liquid 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.
Explore the science
What each ingredient does
- Raw beef
- Provides the meat juices that give the tea its flavor and nourishment.
- Cold water
- Draws juices out of the meat slowly during soaking without cooking the beef.
The step that matters
Soaking in cold water. Cold water extracts the juices gradually, while heat would cook the meat and set its proteins, trapping the juice inside. Covering the basin keeps the mixture clean during the long soak.
“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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