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Soup

Beef Tea

A clear broth made by simmering sliced beef in water with salt.

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

Oven, in the book's wordsA warm oven

Ingredients

Directions

The book says “a warm oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Slice the beef into thin pieces.

  2. Place the beef in a jar with water and salt.

Cook

  1. Cover the jar and set it in a warm oven at 300°F (150°C) for 3 to 4 hours.

Strain and store

  1. Strain the mixture through a fine sieve.

  2. Store the beef tea in a cool place.

  3. Warm a small quantity when needed.

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

Gravy beef
Provides the meat flavour and gelatin-rich body that the broth extracts over long, gentle heat.
Water
Acts as the extraction liquid that draws flavour and nutrients out of the beef.

The step that matters

Keeping the oven warm, not hot. A gentle, low heat over several hours draws flavour out of the beef slowly. Higher heat would toughen the meat and can make the broth cloudy.

“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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