Beef Soup or Tea
Ingredients
Directions
Cook the beef
Cut the beef into thumb‑sized pieces and soak in cold water overnight.
Cook the beef in ⅔ pint of water gently for three hours.
Pour off the liquid (the tea) and dry the beef pieces.
Finish the soup
Pound the dried beef in a mortar until very fine.
Mix the pounded beef with the soup and the soaking water while the tea is boiling.
Ensure there is enough water as it boils away, adding boiling water as needed.
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 meat flavour and body of the soup once it is cooked down and pounded fine.
The step that matters
Ensure there is enough water as it boils away. As liquid evaporates, the remaining broth concentrates and the meat can dry out or scorch. Adding boiling water rather than cold keeps the simmer steady and the beef moist.
“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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