Beef Tea
Ingredients
Directions
Prepare
Grind the beef.
Combine the ground beef and water in a bowl.
Rub the mixture with your hands until all the juice is extracted, leaving only the fiber.
Cook and season
Transfer the mixture to a tight vessel and cook for 30 minutes.
Add salt to taste.
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
- Supplies the meat juices and flavor that dissolve into the liquid to make the broth.
- Water
- Carries the extracted juices and dissolves their flavor into a thin, drinkable liquid.
The step that matters
Extracting the juice. Rubbing the ground beef thoroughly releases its juices into the water. Juice that stays in the fiber never reaches the broth, so the tea ends up weak in flavor.
“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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