Beef Tea
Ingredients
Directions
Place small pieces of lean beef in a bowl.
Pour boiling water over the beef.
Let it stand for 1 hour.
Strain the liquid to separate it from the meat.
Remove any fat from the liquid.
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
- Provides the meat flavour and dissolved protein that give the tea its savoury taste.
- Boiling water
- Extracts flavour and soluble compounds from the beef into the liquid.
The step that matters
Remove any fat from the liquid. Fat floats on the surface and can make the tea greasy and heavy on the palate. Skimming or removing it after straining leaves a cleaner, lighter broth.
“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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