Beef Tea
Ingredients
Directions
Prepare
Chop the beef very fine.
Cover the beef with ½ pint of cold water and let it stand in a cold place for 1 hour.
Make the tea
Set the mixture over hot water and stir until the liquid begins to change color.
Strain the liquid and add a pinch of salt.
To reheat, place the cup in a pan of hot water.
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 round
- Provides the meat flavor and dissolved proteins that give the tea its savory taste.
- Cold water
- Extracts soluble flavor and juices from the finely chopped beef without cooking it hard.
The step that matters
Stirring over hot water until the liquid changes color. Heating gently draws out the beef's juices and flavor. Overheating or boiling can toughen the meat proteins and make the tea cloudy and less delicate.
“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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