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Soup

Beef Tea

Thin-sliced beef simmered in water, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Tea

Ingredients

Directions

Prepare

  1. Cut the beef into thin slices.

  2. Place the beef in a pot with the water.

Simmer and strain

  1. Set over low heat and skim as it boils.

  2. When the beef is tender, strain the liquid.

  3. Add salt to taste.

  4. If too strong, dilute with boiling water.

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

Lean beef
Provides the flavour and body of the tea as its juices are drawn into the water.
Water
Carries the beef's flavour and dissolves its juices, forming the tea itself.

The step that matters

Skimming as it boils. Skimming removes the grey foam that rises as the beef's proteins and impurities coagulate. Removing it keeps the tea clear and clean-tasting.

“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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