Beef Tea — Simple Way
Ingredients
Directions
Chop the beef as finely as possible and place it in a jelly can with the salt and water.
Stir the mixture with a fork for a few minutes.
Cover the jelly can with paper and place it in a saucepan with a little boiling water.
Steam for 20 to 30 minutes with the lid on the pot.
Strain the mixture through a coarse strainer, holding back the meat with a knife.
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 meat flavour and the savoury body of the broth.
- Water
- Extracts the flavour and soluble proteins from the finely chopped beef during steaming.
The step that matters
Chop the beef as finely as possible. Finer pieces have more surface area, so more flavour and soluble protein leave the meat and reach the water during the gentle steam.
“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.
More beef tea recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.