Beef Tea
Ingredients
Directions
Prepare
Remove the fat from the beef and shred it finely.
Soak the shredded beef in the cold water for 1 hour.
Cook and finish
Cover the mixture tightly.
Place the covered mixture in a pan of boiling water.
Cook for 3 hours.
Strain the mixture and remove all fat.
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
- Gravy beef
- Provides the meat flavour and body that the tea extracts into the cold water.
- Cold water
- Extracts flavour from the shredded beef slowly during soaking and gentle cooking.
The step that matters
Place the covered mixture in a pan of boiling water. Keeping the sealed jar or vessel surrounded by boiling water holds the contents at a gentle heat for hours. Gentle heat draws out flavour without toughening the meat or boiling the liquid away.
“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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