Ordinary Beef Tea
Ingredients
Directions
Prepare
Remove all skin and fat from the beef and cut it into very small pieces.
Place the beef in a jar, basin, or jug and pour the cold water over it.
Stir, cover tightly with a lid or paper, and let it stand for 30 minutes.
Cook and serve
Place the covered jar in a pan of boiling water, ensuring the water comes halfway up the jar.
Boil for 1 hour, then pour off the beef tea.
Remove any floating fat using small pieces of kitchen paper.
If not used immediately, let it cool and warm only what is needed at a time.
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 main flavour and the protein that gives the tea its body.
- Cold water
- Draws the flavour and juices out of the beef slowly as it stands and heats.
The step that matters
Placing the covered jar in boiling water. The jar should be sitting in water that reaches halfway up it, so the beef heats gently and steadily. Keeping the lid covered holds in moisture and flavour while the liquid simmers, rather than letting it boil hard and evaporate.
“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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