Beef Tea
Ingredients
Directions
Infuse the meat
Strain the minced meat and keep the water hot without boiling.
After a couple of hours, strain the water and mix it with the first pint you strained off.
Simmer and finish
Transfer the minced meat into a saucepan and add 1 pint of boiling water.
Boil for 1 hour, then strain and mix with the first 2 pints of liquid.
Bring the whole mixture to a boil, add salt, and the beef tea is ready.
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
- Minced meat
- Releases the beef flavour and savoury body into the water as it steeps and simmers.
The step that matters
Keep the water hot without boiling. Gentle heat draws flavour and soluble proteins from the meat into the liquid. Boiling tightens the meat proteins, squeezes out juices and can leave the tea cloudy and less tender-tasting.
“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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