Beef Tea
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the beef
Remove the fat from the beef and shred the meat finely or pass it through a mincing machine.
Place the shredded meat in an earthenware jar, add the cold water and salt, and cover closely.
Cook and serve
Place the jar in a saucepan of boiling water or in a slow oven at 300°F (150°C) and cook for 3 hours, stirring occasionally.
Strain the mixture and carefully remove all traces of grease before serving.
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
- Beef
- Provides the meaty flavour and body that the liquid draws out during long, gentle cooking.
The step that matters
Keep the heat gentle and the jar covered. Slow, covered heating draws flavour from the meat while keeping the liquid clear. Vigorous boiling clouds the liquid and can toughen the meat fibres, so the tea tastes harsher and looks 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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