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Soup

Beef Tea

A clear beef broth made by simmering chopped lean beef in cold water.

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

Ingredients

Directions

Prepare

  1. In a quart jar, combine the cold water and chopped beef.

  2. Let it stand for one hour.

Simmer and strain

  1. Cover the jar and place it on the stove over medium heat.

  2. Bring to a boil, then reduce heat and simmer for two hours without boiling.

  3. Strain the mixture and season to taste.

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 meat flavor and savory body of the broth.

The step that matters

Simmer without boiling. Once the broth reaches a boil, a hard simmer churns fat and proteins into the liquid, which makes it cloudy and greasy. A gentle simmer keeps it clearer and cleaner-tasting.

“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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