Quick Beef Tea
Ingredients
Directions
Prepare
Finely chop the gravy beef, removing all skin and fat.
Make the beef tea
Place the chopped beef in a saucepan with an equal weight of water.
Bring the mixture to a boil over high heat.
Boil for five minutes, then strain into a cup, discarding any fat with blotting paper.
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
- Gravy beef
- Provides the meat flavour and savoury body that the liquid extracts.
- Water
- Extracts the flavour and soluble compounds from the chopped beef as it heats.
The step that matters
Discarding the fat with blotting paper. Fat floats on the hot liquid and can make the tea greasy and cloudy. Removing it thoroughly while the liquid is hot gives a cleaner, clearer result, since fat becomes less visible and harder to remove once the liquid cools and sets.
“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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