Raw Beef Tea
Ingredients
Directions
Scrape the steak with a sharp knife.
Place the scraped steak in the cold water and add salt.
Let it stand for two hours.
Strain the mixture, and it is ready to serve.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean steak
- Provides the meat flavour and dissolved protein that give the tea its body and savoury taste.
- Cold water
- Slowly draws flavour and soluble compounds out of the meat without cooking it.
The step that matters
Scraping the steak. Scraping breaks up the muscle surface so more flavour and juices can release into the cold water during the long steep. Skipping it leaves a weaker, blander tea.
“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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