Quick Beef Tea
Ingredients
Directions
Prepare
Finely chop the gravy beef, removing all skin and fat.
Place the chopped beef in a saucepan with ½ cup of water.
Cook and serve
Heat the saucepan on the stove and bring to a boil quickly.
Boil for 5 minutes, then pour into a cup and serve.
Remove any fat from the surface using blotting paper.
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
- Gravy beef
- Provides the meat flavour and dissolved protein that give the tea its savoury taste and body.
- Water
- Extracts flavour and soluble compounds from the chopped beef as it simmers.
The step that matters
Remove any fat from the surface using blotting paper.. Fat floats on the hot liquid and can make the tea greasy. Blotting it off with absorbent paper removes the surface fat before serving.
“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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