Beef Tea
Ingredients
Directions
Prepare
Shred the meat finely, removing any fat and skin.
Put the meat in an earthenware jar with the water and salt; let it stand for 30 minutes.
Add the Lemco extract to the jar.
Cook and finish
Cover the jar tightly and place it in a saucepan of boiling water.
Cook for 2 hours, ensuring the surrounding water remains boiling.
Strain the beef tea and remove any fat from the top with a clean paper.
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 whose flavour and nutrients are extracted into the liquid.
- Lemco
- Adds concentrated meaty flavour and savoury depth to the tea.
The step that matters
Keep the surrounding water boiling during the 2-hour cook. Gentle, sustained heat draws flavour out of the meat without boiling the liquid inside the jar. If the outer water stops boiling, extraction slows and the tea may be weaker, so the water must be kept at a steady boil throughout.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 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.