Raw Beef Tea
Ingredients
Directions
Prepare
Chop the beef finely.
Mix the chopped beef with the cold water and salt using a fork.
Let the mixture stand for 15 minutes or longer.
Strain and finish
Strain the mixture to separate the liquid for use.
Optionally heat the liquid gently (do not boil).
Optionally flavor the liquid with a little ketchup or Harvey sauce.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean beef
- Provides the flavorful liquid that is extracted into the water.
- Cold water
- Draws juices and flavor out of the chopped beef without cooking it.
The step that matters
Heating the liquid gently. Boiling would cook the extracted juices and toughen the protein, changing the clear, delicate flavor of the beef tea. Keeping it below a boil preserves its character.
“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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