Beef Tea
Ingredients
Directions
Prepare the beef
Trim the beef, removing any rind and fat.
Cut the beef into small squares and place in a stone jar.
Make the beef tea
Add 1 cup of cold water to the jar and cover it.
Place the jar in a pot of water and boil for 4 hours.
Serve
Serve the beef tea without salt.
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 (round)
- Provides the flavor and dissolved protein that make up the tea.
- Cold water
- Extracts the juices from the beef slowly, producing a clear, flavorful liquid.
The step that matters
Place the jar in a pot of water and boil for 4 hours. Heating the jar in a water bath keeps the liquid from boiling hard, so the tea stays clear and the meat does not toughen. Covering the jar also keeps moisture in during the long simmer.
“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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