Beef Tea with Acid
Ingredients
Directions
Make the extract
Combine beef and ice in a deep vessel.
Let the mixture stand for 12 hours.
Strain the mixture thoroughly through a coarse towel.
Boil and serve
Boil the strained liquid quickly for 10 minutes in a porcelain vessel.
Let the liquid cool.
Add ½ teaspoon of acid or acid phosphate for every pint.
Serve hot or cold.
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 meaty flavor and the dissolved juices that make up the finished liquid.
- Ice
- Melts slowly into cold liquid that draws juices out of the meat without cooking it.
- Acid or acid phosphate
- Adds a sharp, tangy note that brightens the flavor of the beef liquid.
The step that matters
Standing the beef and ice together for 12 hours. The long cold soak is what draws flavor from the meat. Keeping the mixture cold, rather than letting it warm, lets juices release slowly while the meat stays uncooked.
“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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