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Drink

Beef Tea By the Cold Process

A chilled beef infusion made by steeping finely chopped steak in cold water with salt.

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

Ingredients

Directions

Steep

  1. Place the steak, water, and salt in a covered jar.

  2. Set the jar in a cold place for 5 to 6 hours or overnight.

  3. Shake the jar occasionally.

Strain and serve

  1. Strain the mixture through a coarse muslin cloth, squeezing out all the juice.

  2. Serve the nutritious beef juice.

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

Round steak
Supplies the meat whose juices are slowly drawn into the cold water to make the broth.

The step that matters

Keep the jar cold while it steeps. Cold water draws out the meat's juices slowly and gently. Heat would set the proteins, making the liquid cloudy and reducing how much juice you can extract.

“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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