Beef Tea
Ingredients
Directions
Prepare
Remove all fat and skin from the beef and mince it very finely.
Place the minced beef in a jar with a pinch of salt and the cold water. Allow it to stand for an hour or longer.
Cook and strain
Cover the jar closely and place it in a saucepan of boiling water, ensuring the water comes halfway up the jar.
Let it simmer gently for 1 hour. Do not overcook to maintain nourishment.
Strain the tea from the meat through a coarse strainer and carefully remove any fat.
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 meat flavour and dissolved protein that give the broth its body.
- Water
- Extracts flavour and gelatin from the minced beef as it steeps and simmers.
The step that matters
Keep the simmer gentle. A hard boil makes the liquid cloudy and can toughen the meat, while gentle heat draws out flavour cleanly and clears the broth.
“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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