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Beef Tea

A simple broth made by simmering sliced beef in boiling water, then straining and seasoning with salt.

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

Ingredients

Directions

Prepare

  1. Cut the beef into slices and place it in a dish.

  2. Pour the boiling water over the beef and cover the dish.

  3. Let it stand for 30 minutes by the fire.

Finish the broth

  1. Bring it to a boil, then strain the liquid into another container.

  2. Add a little salt to taste.

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 fresh beef
Provides the meat flavor and dissolves into the liquid as it steeps.
Boiling water
Extracts flavor and soluble proteins from the beef into the 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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