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Soup

Beef Tea

A clear broth made by simmering beef pieces in salted cold water for several hours.

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

Ingredients

Directions

Prepare

  1. Remove all fat from the beef pieces.

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

  3. Seal the jar tightly and place it in a saucepan of water.

Simmer and finish

  1. Simmer gently for 5 hours.

  2. Strain the liquid and remove any fat before serving.

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

Round beef
Provides the meat flavour and gelatin that give the broth body as it simmers.
Cold water
Extracts flavour and soluble proteins from the beef slowly as it heats.

The step that matters

Simmer gently for 5 hours. Gentle heat extracts flavour and collagen without boiling the meat tough and clouding the broth. A rolling boil emulsifies fat into the liquid, making it greasy and 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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