Beef Tea
Ingredients
Directions
Prepare
Wash the beef and cut it into small pieces, about 1 inch square.
Add a small amount of coarse sea salt.
Place the beef pieces into a wide-mouthed bottle.
Cook and strain
Set the bottle in a kettle of cold water and gradually heat to boiling.
Keep the kettle boiling for 3 hours.
Remove the bottle and strain off the juice.
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 juices that give the tea its flavour and body as it cooks gently.
- Cold water
- Surrounds the bottle so the beef heats gradually and slowly releases its juices.
The step that matters
Heating the bottle gradually in cold water. Starting the bottle in cold water and heating slowly lets the beef release its juices gently. Rapid heating can toughen the meat and cloud the liquid, so the gradual warm-up matters.
“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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