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Drink

Beef Tea

A simple beef broth made by simmering beef in water and seasoning with coarse sea salt.

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

Ingredients

Directions

Prepare

  1. Cut the beef into small pieces.

  2. Cover the beef with 2 cups of cold water.

Simmer and strain

  1. Simmer slowly for 1 hour until reduced by half.

  2. Season with coarse sea salt.

  3. Remove any fat and strain the liquid.

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 flavour and, from its connective tissue, body as it simmers.

The step that matters

Simmer slowly for 1 hour. A gentle simmer keeps the broth clear. Vigorous boiling churns fat and proteins into the liquid, making it cloudy and greasy, so the broth should barely bubble while it reduces.

“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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