Beef TEA-No. 1
Ingredients
Directions
Prepare the meat
Remove all fat and skin from the meat.
Pass the meat through a sausage machine or chop it into a pulp with a sharp knife.
Pour the cold water over the meat and let it stand for 1 hour.
Cook and serve
Transfer the mixture to a brown baking jar and place it in a cool oven.
Keep the mixture below boiling point for 1 hour or longer, until it looks brown, thick, and rich.
Strain through a colander, add salt to taste, and serve.
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 main protein and meaty flavour that the liquid extracts over long, gentle cooking.
- Water
- Acts as the extraction liquid, drawing flavour and body out of the meat as it heats.
The step that matters
Keep the mixture below boiling point. Boiling toughens and clouds the meat proteins and can make the liquid cloudy and greasy. Holding it just below a boil over a long time draws out flavour gently and keeps the broth clearer and richer.
“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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