Beef Tea, Whole
Ingredients
Directions
Prepare the beef
Remove all fat from the beef and shred it finely.
Dissolve the salt in the cold water and add the shredded beef.
Cover and let it stand for 1 hour.
Make the beef tea
Heat slowly and cook gently until the liquid is a rich reddish-brown and the meat is white.
Strain the liquid.
Pound the meat in a mortar.
Pass it through a wire sieve.
Stir the pounded meat into the beef tea.
Season to taste.
Serve.
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
- Gravy beef
- Provides the meat flavour and, once cooked and pounded, the body of the tea.
- Cold water
- Slowly extracts the flavour and colour from the beef without toughening it.
The step that matters
Heat slowly and cook gently. Gentle heat draws out the juices and colour from the meat while keeping the liquid clear. Rapid boiling toughens the protein and can make the tea cloudy and greasy.
“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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