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Beef Tea

A clear broth made by simmering lean beef in cold water for three hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Tea

Ingredients

Directions

Set up

  1. Place the beef in a large mouth bottle or jar.

  2. Set the jar in a vessel of cold water.

Cook

  1. Bring the water to a boil.

  2. Boil for three hours.

  3. Cover the jar loosely with a lid.

Strain

  1. Strain the beef through a sieve immediately to avoid soaking up the juice.

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

Beef
Releases its flavor and dissolved proteins into the water, giving the broth its taste and body.

The step that matters

Strain immediately. Cooked meat soaks up liquid as it cools and rests. Straining promptly keeps the broth in the liquid instead of letting the meat absorb it.

“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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