Beef Tea
Ingredients
Directions
Prepare
Soak the beef in cold water for 30 minutes to draw out nutrients.
Place the beef and water in a double boiler or a covered jar.
Cook
Put the jar in a pan half full of cold water.
Gradually bring the water to a boil, then simmer gently for about 3 hours.
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 steak
- Releases its juices and savoury flavour slowly into the water, giving the tea its meaty taste and body.
The step that matters
Simmer gently after bringing to a boil. A hard boil toughens meat proteins and makes the liquid cloudy and greasy. Gentle heat over a long time extracts flavour while keeping the tea clear and the beef tender.
“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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