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Soup

Beef-tea No. 1

A clear beef broth made by simmering lean beef in water, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef-tea No. 1

Ingredients

Directions

Make the broth

  1. In a pot, combine the chopped beef and water.

  2. Boil for one hour, adding more water as needed.

  3. Strain the mixture and let it cool.

  4. Remove any fat that rises to the top.

Season and serve

  1. Add coarse sea salt to taste.

  2. Warm before serving.

  3. Prepare fresh daily.

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 chopped beef
Provides the meat flavor and dissolves gelatin and savory compounds into the water as it simmers.
Water
Acts as the cooking liquid that extracts flavor and body from the beef.

The step that matters

Remove any fat that rises to the top. Fat that is left in the broth can make it greasy and cloudy. Skimming it after cooling lets the fat solidify and lift off cleanly, leaving a clearer, lighter broth.

“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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