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.
Prepare
Cut the beef into small pieces.
Place the beef in a saucepan with water.
Simmer and strain
Simmer gently for 1-2 hours, skimming off any foam.
Strain the liquid through a fine sieve.
Season with salt 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
- Lean beef
- Provides the meat flavour and dissolves into the liquid to give the tea its savoury body.
- Water
- Acts as the solvent that draws flavour and nutrients out of the beef during gentle simmering.
The step that matters
Simmer gently and skim the foam. Boiling vigorously makes the liquid cloudy and emulsifies fat into it, while skimming removes coagulated proteins that would spoil the clarity and taste of the tea.
“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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