Skip to main content
Drink

Beef Tea

Beef Tea is a simple broth made by slow‑cooking beef neck pieces in water and seasoning with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Beef Tea

Ingredients

Directions

Prepare

  1. Remove the fat from the beef pieces.

  2. Place the beef in a wide-mouthed bottle and cork it.

Cook

  1. Set the bottle in a vessel partially filled with cold water.

  2. Heat the vessel over a fire and let it cook slowly until the juice is extracted.

  3. Add coarse sea salt to taste.

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 neck
Provides the meat whose juices become the tea's flavour and body.

The step that matters

Heat the vessel slowly. Gentle, slow heating draws juice out of the meat without boiling it hard. Strong boiling would toughen the protein and make the liquid 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 tea recipes

Raw 21Jelly 12Custard 6Pudding 6Cold 5with Egg 4 See all 396 →

You might also like

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