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Soup

Beef Tea

A simple boiled beef broth seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Tea

Ingredients

Directions

Prepare the meat

  1. Cut the round steak into small dice and remove all the fat.

  2. Place the meat in a new tin pail with a tight lid.

  3. Sprinkle a few grains of coarse sea salt on the meat to prevent it from tasting flat.

Simmer and strain

  1. Cover the pail with the lid and set it in a kettle filled with water.

  2. Boil for at least 1 hour.

  3. Pour off the juice and press the meat to extract more liquid.

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.

Explore the science

What each ingredient does

Round steak
Supplies the meat, fat-free flavor and juices that the long simmer draws out into the broth.

The step that matters

Keep the pail covered and set in the water bath. The sealed lid holds in the meat's juices so they collect as broth instead of evaporating. The surrounding water bath keeps the heat gentle and steady, so the liquid does not boil off or scorch.

“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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