Quick Beef Tea
Ingredients
Directions
Prepare
Cut the round steak into pieces the size of your hand.
Poil the steak quickly on both sides to retain the juice.
Make and serve
Squeeze the juice from the steak into the hot cup of water.
Add a little coarse sea salt and serve immediately.
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
- Round steak
- Provides the meat and the juice that gives the tea its flavor and body.
- Lemon juice
- Adds acidity that brightens the savory beef flavor.
The step that matters
Cooking the steak quickly on both sides. A brief, high-heat cook sets the outer surface so juices stay inside the meat. Overcooking toughens the protein and squeezes out the moisture you need for the tea.
“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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