Skip to main content
Drink

Beef Tea

A simple broth made by simmering lean beef in cold water and seasoning with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Beef Tea

Ingredients

Directions

Prepare

  1. Cut the beef into very small pieces, ensuring there is no fat.

  2. Place the beef in a bottle with a large opening.

  3. Add the cold water and cork the bottle tightly.

Heat and strain

  1. Set the bottle in a basin of cold water and heat it until it reaches a boiling point without boiling.

  2. Maintain this temperature for two hours.

  3. Strain the mixture and season with salt.

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

Lean beef
Supplies the meaty flavor that is drawn into the liquid during slow heating.
Cold water
Serves as the liquid that carries flavor out of the meat as it heats.

The step that matters

Maintain the temperature below boiling. Holding the bottle just under a boil for two hours extracts flavor gently. Boiling would agitate the liquid and can make broth cloudy and the meat tough.

“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.

More beef broth recipes

Clear 36Soup 8Peptonized 4with Forcemeat Balls 3with Rice 3Carrots in 3 See all 501 →

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes