Skip to main content
Main

Beef Tea

A simple beef tea made by simmering lean beef in cold water and straining the broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Beef Tea

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Pour cold water over the beef in a covered earthenware vessel.

  2. Place in a 400°F (200°C) oven for 2 hours.

  3. Strain through a fine sieve into a bowl.

  4. Keep in a cool place.

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 flavor and dissolved protein that give the tea its body and savory taste.
Cold water
Slowly draws out the meat's juices and flavor during gentle, covered cooking.

“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.

More beef tea recipes

Raw 21Jelly 12Custard 6Pudding 6Cold 5with Egg 4 See all 396 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes