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Beef-tea

A broth made by simmering finely cut beef in water, then draining and drying the meat.

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

Beef-tea

Ingredients

Directions

Soak the meat

  1. Soak the meat in 1⅓ cups of cold water overnight.

  2. In the morning, remove the meat and save the soaking water.

Simmer and strain

  1. Put the meat in 2⅔ cups of water and simmer for 2 hours, replacing lost water to maintain the level.

  2. Pour the beef broth into the soaking water, squeezing the meat to extract liquid.

Dry the leftover meat

  1. Spread the remaining meat on a baking sheet and dry it slowly in an open oven.

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

What each ingredient does

Fresh meat
Releases flavor and body into the water as it simmers, forming the broth's base.

The step that matters

Keep the water level up while simmering. Simmering for 2 hours concentrates flavor, but if the water drops the meat is exposed and the broth turns stronger and less clean. Replacing lost water keeps the meat submerged and the extraction even.

“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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