Beef Tea
Ingredients
Directions
Prepare
Cut the meat into small pieces, removing all the fat.
Soak the meat in the cold water for 30 minutes to loosen the juice.
Cook
Put the meat and water into a jar, cover it tightly, and place it in a saucepan of boiling water for 3 hours.
Do not allow the mixture to boil.
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
- Supplies the meat flavour and juices that dissolve into the water to make the tea.
The step that matters
Keep the mixture from boiling. Strong heat tightens meat proteins, making them tough and squeezing out juice, and it clouds the liquid. A gentle, steady heat draws out flavour while keeping the tea clear.
“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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