Beef Tea — Simple Way
Ingredients
Directions
Prepare
Chop the beef as finely as possible.
Put the beef into a jelly can with the salt and water, stirring for a few minutes.
Steam and strain
Cover the jelly can with paper and place it in a saucepan with boiling water.
Steam for 20 to 30 minutes with the lid on.
Strain through a coarse strainer, holding back the meat with a knife.
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 body.
- Water
- Extracts the flavour and soluble compounds from the beef during steaming.
The step that matters
Steam for 20 to 30 minutes with the lid on. Gentle, sealed steaming pulls flavour from the meat without boiling it, which would toughen the protein and cloud the liquid. Keeping the lid on holds in steam so the liquid stays hot and the extraction is steady.
“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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