Plain Beef-tea
Ingredients
Directions
Prepare
Cut the beef into very small dice or have the butcher criss-cross it.
Cover the beef with cold water and add salt; soak for 1 hour.
Heat and serve
Place the bowl in a saucepan of boiling water and heat until nearly boiling, without allowing it to boil.
Strain the meat through a coarse strainer and serve immediately with a small piece of toast.
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 savoury flavour and dissolved meat essence that make up the tea.
- Cold water
- Draws juices and flavour out of the beef gradually during soaking and heating.
- Salt
- Seasons the broth and helps draw flavour out of the meat.
The step that matters
Heating without boiling. Keeping the liquid just below boiling heats the beef gently. A rolling boil toughens meat proteins and cloudies the broth, so the tea stays clear and mild.
“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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