Raw Beef Tea
Ingredients
Directions
Prepare the beef
Remove all fat from the beef and chop it finely.
Cover the chopped beef with cold water and let it stand for 2 hours.
Strain and serve
Add salt to taste and strain the mixture, pressing all the moisture from the meat.
Serve cold or lukewarm. If serving lukewarm, heat in a pan of boiling water until the chill is removed.
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 lean gravy beef
- Provides the meat flavour and the liquid that becomes the tea once pressed out.
- Cold water
- Slowly draws the juices and flavour out of the chopped meat during the long soak.
The step that matters
Pressing the meat when straining. Squeezing out the meat thoroughly releases the most flavourful juices into the liquid. Leaving them behind gives a weaker, paler 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.
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.