Beef-Tea, Quickly Made
Ingredients
Directions
Prepare
Shred the beef across the grain.
Place the beef in a pan with cold water and salt.
Let it stand for 10 minutes.
Heat
Stir the mixture over low heat with two forks until it turns white, avoiding boiling.
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
- Supplies the meat flavor and protein that give the tea its savory character and body.
- Cold water
- Gently draws juices out of the shredded meat without cooking it hard at the start.
The step that matters
Stir over low heat and avoid boiling. Strong heat makes the meat proteins tighten and clump, so the liquid turns cloudy and tough-textured instead of clear and light. Gentle heat lets the juices separate cleanly.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 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.