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Beef Tea

A chilled broth made from beef, water, acid, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beef Tea

Ingredients

Directions

Make the broth

  1. Combine chopped beef and cold water in a pot.

  2. Add muriatic acid and salt.

  3. Let it sit for an hour.

  4. Drain the liquid without pressing the beef.

  5. Pour half a pint of cold water over the beef.

  6. Strain again.

Serve

  1. Serve very cold.

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

Chopped beef
Supplies the meat flavor and protein that give the broth its body.
Muriatic acid
Acid helps draw flavor and minerals from the beef into the cold water.

The step that matters

Drain the liquid without pressing the beef. Pressing squeezes fat and cloudy particles from the meat into the liquid, which makes the broth greasy and less clear.

“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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