Beef Tea, Raw
Ingredients
Directions
Prepare the beef
Cut off all skin and fat from the beef.
Shred the meat finely.
Steep and serve
Pour the cold water over the shredded beef.
Add a pinch of salt.
Cover and let it stand for at least 2 hours.
Strain into a glass and season 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
- Beef
- Provides the flavour and the savoury, meaty body of the liquid.
- Cold water
- Slowly draws juices and flavour out of the shredded meat without cooking it.
The step that matters
Standing time with cold water. Cold water extracts flavour gradually, so the beef needs at least 2 hours to stand. Rushing this step leaves a weak, thin tea. Cutting away fat and skin first keeps the liquid clean-tasting.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.