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Soup

Beef Tea

A simple beef broth made with lean beef, water, bread crust, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beef Tea

Ingredients

Directions

  1. Remove fat and skin from the beef and cut it into pieces.

  2. Place the beef in a pot with the water, bread crust, and salt.

  3. Boil until the mixture is reduced to 2 quarts.

  4. Strain the liquid before serving.

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 meaty flavor and collagen that dissolves into the broth during cooking.

The step that matters

Reducing the liquid to 2 quarts. Reduction concentrates flavor but needs watching, since a hard rolling boil can cloud the broth and push fat into it. Gentle simmering gives a clearer, better-tasting result.

“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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