Raw Beef-tea
Ingredients
Directions
Prepare
Scrape the beef very finely, removing all fat and skin.
Weigh the beef.
Sprinkle the salt over the beef.
Pour the cold water over the beef and cover it.
Steep and serve
Let it stand for 10 minutes.
Stir the mixture, then pour off the liquid.
Serve the beef tea in a colored glass.
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
- Beef
- Provides the meat flavour and protein that dissolve into the cold water as the liquid is drawn out.
- Coarse sea salt
- Helps draw juices out of the meat fibres and seasons the resulting liquid.
- Cold water
- Slowly extracts flavour and soluble compounds from the beef without cooking it.
The step that matters
Stirring and pouring off the liquid. Stirring after the 10-minute standing time mixes the dissolved juices through the water so the liquid poured off is evenly flavoured. Pouring too early, before the juices have leached out, leaves a weak 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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