To Make Beef-tea Quickly
Ingredients
Directions
Prepare
Remove all skin and fat from the beef and cut it into thin strips.
Place the beef strips in a saucepan with the cold water.
Simmer and strain
Simmer very slowly for about 30 minutes, stirring occasionally, and do not let it boil.
Strain the mixture and remove the 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
- Beef
- Provides the main flavour and protein that dissolve into the liquid to make the tea.
- Cold water
- Acts as the cooking liquid that slowly extracts flavour and juices from the beef.
The step that matters
Simmer very slowly without boiling. Boiling toughens the meat proteins and makes the liquid cloudy, while gentle simmering draws out flavour and juices cleanly. Starting in cold water and keeping the heat low lets the beef release its juices gradually.
“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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