Beef Tea
Ingredients
Directions
Prepare
Cut the beef into small pieces.
Pour cold water over the beef in a stone jar with a tightly fitting lid.
Cook
Place the jar in a saucepan of boiling water, ensuring the water comes halfway up the jar.
Simmer on the side of the fire for three hours.
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 main flavor and protein that dissolve into the liquid during slow simmering.
- Cold water
- Slowly extracts flavor and gelatin from the beef as it heats gently.
The step that matters
Keeping the jar gently simmering rather than boiling. Gentle, indirect heat in a sealed jar draws out flavor and keeps the liquid clear. A hard boil would agitate the liquid and can make the tea cloudy and tougher in flavor.
“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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