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Drink

Beef Tea

A broth made by simmering beef pieces in boiling water after broiling and seasoning.

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

Ingredients

Directions

Prepare the beef

  1. Cut the beef into pieces half an inch thick.

  2. Partially broil the beef.

  3. Sprinkle the beef with salt and cut it into one-inch square pieces.

Make the broth

  1. Place the beef in a pitcher and pour in the boiling water.

  2. Cover tightly and let it stand for fifteen minutes.

  3. Strain the mixture into a bowl.

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 meaty flavor and savory compounds that dissolve into the broth.

The step that matters

Partially broil the beef. Browning builds savory flavor through the Maillard reaction. Broil only partially, because overcooked meat toughens and loses the juices that would otherwise flavor the broth.

“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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