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Drink

Beef Tea

A simple broth made by simmering lean beef in water until the meat resembles white rags and the juice is extracted.

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

Ingredients

Directions

  1. Place the beef in a jar without any water.

  2. Cover tightly and set the jar in a kettle of boiling water.

  3. Heat gradually to a boil and boil for 3 to 4 hours until the meat resembles white rags and the juice is extracted.

  4. Season with salt, and when cold, skim off the fat.

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
Supplies the protein and meaty flavour, and its own juices become the tea as it slowly cooks.

The step that matters

Keep the jar tightly covered in the water bath. The sealed jar traps the beef's own juices and keeps outside water from diluting them, so the tea is concentrated and flavourful.

“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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