Quick Beef Tea
Ingredients
Directions
Prepare
Cut the round steak into pieces the size of your hand.
Cook and serve
Broil the steak quickly on both sides to retain the juice.
Squeeze the juice from the steak into the hot cup of water.
Add a little coarse sea salt and serve immediately.
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
- Round steak
- Provides the meat juices that give the tea its flavor and body.
- Hot water
- Carries the extracted meat juices and becomes the drinkable liquid.
- Lemon juice
- Adds acidity that brightens the savory beef flavor.
The step that matters
Broil the steak quickly on both sides. Brief, high heat sears the surface and keeps juices inside the meat, so more liquid can be squeezed out. Overcooking drives juices out and toughens the meat.
“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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