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Beef Tea

A clear beef broth made by simmering finely chopped beef in water, then straining and seasoning with salt.

From an old cookbook · modernised transcription
By Tracy, Suzanne. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Tea

Ingredients

Directions

Prepare the beef

  1. Buy the top of the round for beef tea.

  2. Remove every particle of fat.

  3. Cut the meat into very fine pieces.

Steep the broth

  1. Add one pint of water to each pound of beef.

  2. Put into a glass jar and set the jar in a pan of warm water.

  3. Do not heat the water above 110 degrees.

  4. Let stand for two hours.

  5. Strain through a strainer cloth.

  6. Season with salt and serve.

Nutrition, whole recipe (rough)

250Calories
26 gProtein
15 gFat
0 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Beef100g cooked250
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Tracy, Suzanne. [from old catalog]. 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. See the original page.

Explore the science

What each ingredient does

Beef
Provides the meaty flavor and the proteins that dissolve into the broth.
Water
Extracts the flavor and soluble compounds from the meat as it steps.

The step that matters

Do not heat the water above 110 degrees.. Keeping the water warm rather than hot draws out flavor and soluble proteins gently. Higher heat toughens the meat fibers and can cloud the 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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