Beef Tea
Ingredients
Directions
Prepare
Pare off the rind and any fat from the beef.
Cut the beef into small squares and place in a stone jar.
Pour the cold water over the beef and cover the jar.
Cook and serve
Place the jar in a pot of water and boil for 4 hours.
Serve without salt.
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 meat flavor and dissolved protein that give the tea its body and savor.
- Cold water
- Extracts flavor and moisture from the beef as it slowly heats.
The step that matters
Keep the jar in gently boiling water for the full cooking time. Slow, gentle heat draws out juices and flavor from the meat without toughening it. Rushing with high heat would make the beef tough and the tea less clear and flavorful.
“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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