Quickly-made Beef Tea
Ingredients
Directions
Prepare the beef
Scrape the beef with a knife or chop it as finely as possible.
Put the beef into the cold water with salt and let it stand for 30 minutes.
Extract the juice
Transfer the mixture to a saucepan and stir over low heat, pressing the meat against the sides to extract juice.
Cook until the liquid turns brown, ensuring it does not boil.
Strain the mixture, pressing as much juice through the strainer as possible.
Remove any fat with paper and serve hot, seasoned with salt to taste.
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 juices that give the tea its flavour and body.
- Cold water
- Draws out the juices from the meat without cooking the protein tight.
The step that matters
Cook over low heat without boiling. Boiling toughens and hardens the meat proteins and can make the liquid cloudy, so gentle heat keeps the juice clear and tender.
“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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