Beef Tea I
Ingredients
Directions
Prepare the beef
Remove fat from the beef and cut it into small pieces or grind it using a meat chopper.
Place the beef in a canning jar, add cold water, cover, and let it stand for 20 minutes.
Heat the tea
Put the jar on a trivet in a kettle of cold water, ensuring the water surrounds the jar up to the level of the contents.
Gradually heat the water, maintaining a moderate temperature for 2 hours.
Increase the temperature slightly until the liquid turns a chocolate color to avoid a raw taste.
Strain and serve
Strain the mixture, season with salt, and 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.
Explore the science
What each ingredient does
- Beefsteak
- Provides the meat flavour and the soluble proteins and juices that make up the tea.
- Cold water
- Extracts the beef's juices gently when heated slowly, giving a clear, flavourful liquid.
The step that matters
Increasing the temperature at the end. Heating too gently leaves the tea tasting raw, while the colour change to chocolate brown signals the meat has cooked through. Heating too hard or too fast can make the liquid cloudy, so the increase should be slight.
“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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