Beef Tea
Ingredients
Directions
Prepare the meat
Slice the steak with a sharp knife along the grain or grind it twice in a sausage machine.
Place the prepared meat in cold water and let it sit for three hours.
Cook
Put it in a cool oven and gradually bring it to a boil.
Cook slowly for one hour or until it tastes done, then add salt.
Let it cool, remove any fat, strain, and heat as needed.
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
- Lean steak
- Provides the meat flavour and protein that give the tea its savoury body.
- Water
- Extracts flavour from the meat and forms the liquid base of the tea.
The step that matters
Bring to a boil gradually in a cool oven. Starting the meat in cold water and heating it slowly lets flavour and juices release gradually. Rapid boiling would toughen the meat and cloud 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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