Skip to main content
Drink

Beef Tea

A clear beef broth made by simmering minced beef in water with salt, optionally enriched with arrowroot, rice, or barley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Beef Tea

Ingredients

Directions

Prepare

  1. Remove skin and fat from the beef and mince it.

  2. Cover the minced beef with cold water and add salt.

  3. Let it soak for 2 to 3 hours.

Cook and serve

  1. Heat slowly to just below boiling point.

  2. Place in a cooker for 2 hours.

  3. Press out the juice, season, and serve hot.

  4. Optionally, add arrowroot, rice, or barley during cooking for added nourishment.

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

Tender beef
Provides the meat flavor and, as its connective tissue breaks down, gives the broth body.

The step that matters

Heat slowly to just below boiling point. Boiling vigorously makes the broth cloudy and can toughen the meat. Gentle heat below a boil lets fat and particles stay settled and keeps the broth 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.

More beef broth recipes

Clear 36Soup 8Peptonized 4with Forcemeat Balls 3with Rice 3Carrots in 3 See all 501 →

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes