Skip to main content
Main

Emergency Beef Tea

A clear beef broth made by simmering small pieces of round steak in water with salt.

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

Emergency Beef Tea

Ingredients

Directions

Prepare and heat

  1. Place the steak pieces in a saucepan.

  2. Cover with 1 inch of cold water.

  3. Add ¼ teaspoon of salt for each cup of water.

  4. Heat gradually to just below boiling.

Simmer and strain

  1. Simmer for 20 minutes.

  2. Press with a spoon to extract the juice.

  3. Strain 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

Round steak
Supplies the beef flavor and the juices that are drawn into the broth.
Cold water
Slowly draws flavor and juices out of the meat as it heats.

The step that matters

Heat gradually to just below boiling. Keeping the liquid at a gentle simmer prevents it from churning. Vigorous boiling emulsifies fat and breaks up proteins, making 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.

More beef broth recipes

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

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes