Raw Beef Tea
Ingredients
Directions
Prepare
Remove all fat from the beef and chop it finely.
Cover the chopped beef with cold water and let it stand for 2 hours.
Strain and serve
Add salt to taste and strain the mixture, pressing all the moisture from the meat.
Serve cold or lukewarm.
To warm, set in a pan of boiling water until the chill is removed.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Raw lean beef
- Provides the meat flavour and the liquid that forms the beef tea once pressed out.
- Cold water
- Slowly draws soluble flavour and juices out of the chopped meat during the long soak.
The step that matters
Pressing all the moisture from the meat. Squeezing the chopped beef extracts the juices that carry most of the flavour. Leaving them in the meat yields a weaker, less concentrated tea.
“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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