Beef Tea, Raw
Ingredients
Directions
Prepare the beef
Cut off all skin and fat from the beef.
Shred the meat finely.
Pour the cold water over the shredded beef.
Steep and serve
Add a pinch of salt, cover, and let it stand for at least 2 hours.
Strain the mixture into a glass and season to taste.
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 savoury flavour and dissolved protein that give the tea its body.
- Cold water
- Slowly draws the meat's juices and flavour out into the liquid without cooking the meat.
The step that matters
Letting the beef stand in cold water. Cold water extracts flavour gently over a long rest, while heat would toughen the meat proteins and leave the tea cloudy and less savoury. Shredding finely increases the surface area so more juice is released during the steep.
“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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