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Drink

Beef Tea

A broth made by simmering lean steak in water for several hours, then strained and seasoned.

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

Ingredients

Directions

Prepare the steak

  1. Cut the steak into small pieces.

  2. Place the steak in a glass jar and cover tightly.

Extract the broth

  1. Set the jar in a pot of cold water and heat gradually to a boil.

  2. Maintain a steady boil for three to four hours until the meat resembles white rags and the juice is fully extracted.

  3. Strain the liquid from the jar as needed.

  4. Let the kettle cool off the stove to prevent breakage before removing the jar.

Season and serve

  1. Pour the beef tea into a small saucer.

  2. Heat the saucer.

  3. Season with salt and pepper.

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

Steak
Provides the meat juice that is extracted to become the broth's flavor and body.

The step that matters

Letting the kettle cool off the stove before removing the jar. Moving a hot glass jar abruptly from boiling water can cause it to crack from thermal shock, so the kettle should cool first.

“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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