Boiled Beef Tea, Whole
Ingredients
Directions
Prepare
Remove all fat from the beef and shred it finely.
Dissolve the salt in the cold water and add the shredded meat.
Cover and let it stand for 1 hour.
Cook
Heat slowly and cook gently until the liquid turns a rich reddish-brown and the meat becomes white.
Finish and serve
Strain the liquid, pound the meat thoroughly, and pass it through a wire sieve.
Stir the pounded meat into the beef tea, season to taste, and serve.
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
- Provides the meat that releases flavour and body into the liquid as it cooks gently.
- Cold water
- Extracts the meat's juices slowly and forms the body of the beef tea.
- Coarse sea salt
- Seasons the liquid and helps draw flavour out of the shredded meat.
The step that matters
Heat slowly and cook gently. Heating too fast can toughen the meat and cloud the liquid. Slow heating lets juices release gradually, so the tea turns a clear reddish-brown with a mild, rich flavour.
“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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