Raw Beef Tea
Ingredients
Directions
Prepare the beef
Remove all skin and fat from the beef.
Scrape it instead of cutting it into small pieces.
Steep
Add the cold water to the beef.
Let it stand for 2 to 3 hours.
Stir well.
Strain and serve
Strain the mixture.
Add a pinch of salt 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
- Supplies the meat flavour and juices that the cold water draws out.
- Cold water
- Extracts the beef's juices and flavour into a thin, drinkable liquid without cooking.
The step that matters
Keep the water cold and let it stand. Cold water draws out flavour and soluble juices slowly. Heat would set the meat proteins, cloud the liquid and dull its delicate taste.
“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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