Beef Tea
Ingredients
Directions
Prepare
Chop the beef into small dice, removing all fat.
Place the beef in a jar with salt and cold water.
Tie the jar tightly and place it in a saucepan of water.
Cook and serve
Boil gently for five hours.
Strain the tea and serve with thin toast cut into fingers.
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 meat flavour and dissolved protein that gives the tea its body.
- Cold water
- Draws out the beef's juices and flavour slowly as it heats, forming the tea.
The step that matters
Keeping the jar tightly sealed while boiling gently. A tight seal keeps the liquid from evaporating and lets the beef's juices stay in the jar. Gentle boiling in the outer pan heats the contents slowly, so the tea stays clear and does not turn cloudy or dry out over the five hours.
“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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