Beef -tea
Ingredients
Directions
Prepare the beef
Remove all skin and fat from the beef.
Shred the beef using a knife and place it in the cold water.
Let it stand for one hour.
Steam
Cover the jar with a paper or a well-fitting lid.
Place the jar in a saucepan with warm water around it and steam for about two hours, until the meat looks white.
Strain and finish
Stir the beef-tea and strain it using a saucer or plate over the jar.
Remove any floating fat with a piece of soft paper or let it cool and skim off the fat.
Add salt to taste, but use little or no salt if serving to someone with fever.
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 flavour that dissolve into the liquid as it steams.
- Cold water
- Extracts the meat's juices and flavour gradually when it starts cool and is heated slowly.
The step that matters
Steaming gently in a water bath. Steaming slowly at a low, indirect heat keeps the liquid from boiling hard, which would make the broth cloudy and tough the meat. Gentle heat draws out flavour while keeping the broth clear.
“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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