Beef Tea Made in a Jar
Ingredients
Directions
Prepare the beef
Remove all skin, gristle, or fat from the beef; it should weigh 1½ lb without these.
Chop the meat very finely and place it in a pot with the cold water and a large pinch of salt.
Cook
Transfer everything into a jar and tie it down carefully with buttered paper.
Stand the jar in a saucepan of boiling water and allow it to boil gently for 2 to 3 hours, stirring the beef occasionally.
Strain and season
Strain the mixture and remove any fat with paper.
Season 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
- Beef
- Provides the protein and meaty flavour that make up the body of the tea.
- Cold water
- Draws out the meat's juices and flavour during the long, gentle cooking.
The step that matters
Stand the jar in a saucepan of boiling water and allow it to boil gently. Gentle, sustained heat extracts flavour slowly without toughening the meat or clouding the liquid. A hard, rapid boil can make the broth cloudy and greasy, so keep the water at a gentle simmer for the full 2 to 3 hours.
“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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