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Soup

Beef Tea

A broth made by mincing beef, simmering in water, and seasoning with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Tea

Ingredients

Directions

Prepare the beef

  1. Mince the beef and place it in an earthen vessel or glass can with its juice.

Extract the juice

  1. Put the vessel in a kettle of water and let it stand for 1 hour on the back of the stove.

  2. Strain the mixture, squeezing all the juice from the meat.

Heat and serve

  1. Place the strained liquid over heat and bring to a boil, stirring briskly.

  2. Season with salt and pepper, and stir before using.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lean beef
Provides the meat juices that make up the whole body and flavour of the tea.

The step that matters

Bringing the strained liquid to a boil. Stirring briskly while heating keeps the liquid from scorching on the bottom of the pan. Boiling then sets the drink hot enough to serve safely and evenly.

“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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