Beef-tea Quickly Made
Ingredients
Directions
Cut the beef into small pieces.
Pour the cold water and salt over the beef, cover, and let it stand for 10 minutes.
Transfer everything to a saucepan and beat with two forks over low heat until the meat changes color; do not allow it to boil.
Pour off the beef tea, remove the fat, and serve.
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 protein that give the tea its body and savory taste.
- Cold water
- Draws juices out of the beef into the liquid, creating the tea.
The step that matters
Heating the beef gently without boiling. Keeping the heat low and avoiding a boil stops the meat proteins from tightening and toughening, so the liquid stays clear and flavorful rather than cloudy and greasy.
“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.