Preparation of Beef Tea
Ingredients
Directions
Prepare the beef
Chop, mince, or pound the beef and mix it with salt and cold water.
Let the mixture sit for 10 minutes.
Make the beef tea
Place the mixture in a pot surrounded by water in a saucepan.
Gradually heat the water to boiling, stirring and squeezing the meat.
When the raw meat smell is gone and the liquid is brown, stir vigorously.
Decant the liquid, using a fork or coarse strainer to retain the meat.
Finish and serve
Allow the beef tea to cool and skim off the fat before serving.
Stir well to distribute the nutritious particles.
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 flavor and the particles that give the tea its body.
- Salt
- Seasons the liquid and helps draw flavor out of the meat.
The step that matters
Heat gradually and stir the meat. Heating slowly while squeezing the meat helps release its juices into the water. Rushing the heat can toughen the meat and leave the tea weak in flavor.
“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.