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Soup

Beef Tea

A clear beef broth made by simmering finely chopped lean beef in cold water for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Tea

Ingredients

Directions

Prepare the beef

  1. Remove fat, tendon, cartilage, bone, and vessels from the beef and chop it finely.

  2. Soak the chopped beef in 1 pint of cold water for 2 hours.

Simmer and strain

  1. Simmer on the stove for 3 hours without boiling.

  2. Add cold water as needed to maintain 1 pint of liquid.

  3. Press the beef carefully 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

Lean beef
Provides the main meaty flavor and dissolves gelatin and savory compounds into the liquid.
Cold water
Extracts flavor and gelatin from the beef as it soaks and simmers.

The step that matters

Simmer without boiling. A gentle simmer draws flavor and gelatin out of the beef slowly. A rolling boil emulsifies fat into the liquid and makes the broth cloudy and greasy.

“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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