Dr. Dobell's Beef-Tea
Ingredients
Directions
Prepare
Combine the minced beef and cold water in a pot.
Let it macerate for 2 hours at a temperature not exceeding 150°F (65°C).
Make the tea
Press the mixture with a wooden spoon until it boils.
Add salt and let it simmer gently for 15 minutes.
Pour the tea from the beef without straining and serve with dry toast or lightly boiled rice.
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
- Minced rump steak
- Releases its flavour and protein-rich juices into the cold water to make the tea.
- Cold water
- Draws out the meat's juices gently during soaking, without toughening the meat.
The step that matters
Keep the soak below 150°F (65°C). Above this temperature the meat proteins tighten and squeeze out liquid, so the tea becomes cloudy and less flavourful. Holding the mixture cool lets the juices release gradually.
“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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