Raw Beef Tea
Ingredients
Directions
Scrape the beef to a pulp with a sharp knife.
Pour the water over the beef.
Cover and let it sit for an hour.
Strain the mixture before serving.
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 meaty flavour and body that the tea draws out of the scraped pulp.
- Water
- Acts as the liquid that extracts flavour from the beef during the hour of standing.
The step that matters
Scrape the beef to a pulp. Breaking the meat into fine pieces exposes more surface area, so more flavour and colour move into the water. Coarse pieces leave the tea weak.
“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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