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Soup

Beef Tea

A simple beef broth made by simmering lean beef in boiling water and seasoning with 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 very small pieces.

  2. Place the beef in an earthen pot or pipkin.

  3. Pour boiling water over the meat.

Simmer and serve

  1. Simmer slowly on the hob for 45 minutes.

  2. Strain the mixture to remove the meat.

  3. Add salt to taste and 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
Supplies the meat flavour and savoury compounds that dissolve into the water.
Boiling water
Acts as the solvent that draws flavour and soluble proteins out of the meat.

The step that matters

Simmer slowly. Gentle heat extracts flavour and keeps the broth clear. Rapid boiling toughens the meat's proteins and makes the liquid 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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