Beef Tea
Ingredients
Directions
Prepare
Remove all fat, skin, and gristle from the beef and cut it into very small pieces.
Place the beef in a jar and pour cold water over it, using 1 pint of water for every pound of meat.
Let it soak for 1 hour until the water is red and the meat is white.
Simmer and serve
Cover the jar and place it in a deep saucepan with boiling water halfway up the jar's height.
Simmer for 2 to 3 hours.
Skim off any fat from the surface with a spoon and remove the rest with a clean paper.
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
- Lean beef
- Provides the meat whose proteins and juices flavour the tea as it slowly releases them into the water.
- Cold water
- Draws out the soluble proteins and flavour compounds from the meat during soaking and simmering.
The step that matters
Simmering in a jar set in boiling water. Keeping the jar in gently simmering water, rather than boiling the contents directly, heats the liquid slowly so the tea stays clear and the meat does not toughen or cloud the broth.
“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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