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Drink

Beef Tea

A simple beef infusion steeped in cold water and salted, then cooled and reheated.

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

Ingredients

Directions

Prepare

  1. Place the beef in an earthen or glass container.

  2. Add salt and cold water, then cover tightly.

Steep

  1. Let it steep for 2 hours.

Cool and serve

  1. Cool it for a long time to remove the fat.

  2. Reheat when ready to serve.

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
Provides the meaty flavor that steeps into the cold water to make the tea.

The step that matters

Cool it for a long time to remove the fat.. Fat is less dense than the liquid and solidifies as it chills, so it rises to the surface where it can be lifted off. Skimming before reheating leaves a cleaner, less greasy tea.

“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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