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Beef Tea

A simple beef broth made by simmering beef in water and seasoning with salt.

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

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. Cut the beef into small pieces.

  2. Place the beef in a pot with water and bring to a boil.

  3. Reduce heat and simmer for 1 hour.

  4. Strain the liquid and season with salt.

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
Releases flavour and gelatin into the water as it simmers, giving the broth body and savoury depth.

The step that matters

Reduce heat and simmer for 1 hour. Simmering gently keeps the broth clear and extracts flavour slowly. A rolling boil emulsifies fat and proteins into a cloudy, greasy liquid.

“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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