Beef Tea
Ingredients
Directions
Prepare
Cut the beef into pieces about one inch square.
Place the beef in a strong bottle and cork it tightly.
Set the bottle in a kettle of cold water.
Cook and serve
Boil for about two hours.
The liquid obtained will be the pure nutrient of the meat.
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 whose juices are extracted into the liquid as it cooks gently.
- Cold water
- Surrounds the sealed bottle so the beef heats gently and the juices are drawn out slowly.
The step that matters
Keeping the bottle tightly corked. A tight cork keeps the liquid from escaping and stops steam and water from entering the bottle. Sealing the beef in its own juices concentrates the flavour and nutrients in the liquid.
“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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