Beef-tea
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Pour the cold water over the beef and add salt.
Use a fork to squeeze the beef pieces in all directions to extract the juices.
Simmer
Place the mixture in a pot and simmer gently for about 1 hour.
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
- Gravy beef
- Provides the meat juices and flavour that dissolve into the cold water to make the tea.
- Cold water
- Slowly draws out the beef's soluble proteins and flavour compounds as it heats.
The step that matters
Simmering gently. Keeping the heat low prevents the liquid from boiling hard, which would toughen the meat proteins and leave the tea cloudy. A slow simmer extracts flavour more cleanly.
“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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