Beef-tea in Haste
Ingredients
Directions
Prepare the beef
Scrape the beef into fibers using a sharp knife on a cutting board.
Steep the beef
Place the scraped meat in a clean saucepan and pour boiling water over it.
Cover closely and set aside by the fire for 10 minutes.
Strain and serve
Strain the mixture into a teacup and place it in a basin of ice-cold water.
Remove all fat from the surface, then pour into a warmed cup.
Put the cup in a basin of hot water to warm again before serving.
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 fibers that release flavor and color into the hot water.
The step that matters
Cover closely while steeping. A tight cover keeps the water hot so flavor is drawn out of the meat. Without it, heat escapes and the infusion turns out weak and thin.
“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.
More beef tea recipes
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.