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Beef-tea

A simple beef broth made by simmering chopped beef in water, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beef-tea

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef-tea

Ingredients

Directions

  1. Place the chopped beef in a well-heated saucepan.

  2. Stir the beef for about 5 minutes.

  3. Add the cold water and bring to a boil.

  4. Stir for 20 minutes.

  5. Add salt and pepper, then strain the mixture.

  6. Serve hot for the table or for an invalid.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef (round)
Provides the meaty flavor and the juices and proteins that dissolve into the broth.
Cold water
Acts as the liquid that slowly draws flavor and juices out of the beef as it heats.

The step that matters

Add the cold water and bring to a boil. Starting with cold water lets the beef's juices and flavor dissolve gradually as the liquid heats. Adding hot water can seal the meat, and a hard boil can make the tea cloudy and less flavorful.

“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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