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Soup

Beef Tea

A clear liquid made by simmering beef with water and salt.

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

Ingredients

Directions

Prepare and cook

  1. Cut the beef into very small pieces and place it in an air-tight receiver.

  2. Add 8 ounces of water and screw the cover tightly.

  3. Place the receiver in a boiler filled with water and boil for 3 hours.

Finish

  1. Remove the receiver and let it cool before unscrewing the cover.

  2. Squeeze the meat to extract the beef tea.

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

Beef
Provides the protein and flavour that the cooking liquid draws out into the broth.
Water
Acts as the solvent that carries dissolved meat flavour and gelatin into the broth.

The step that matters

Sealing the receiver tightly before boiling. A loose cover lets steam escape and the water level drop during the long simmer, so the extract becomes concentrated and uneven. A tight seal keeps moisture in so the beef cooks gently in its own liquid.

“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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