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Soup

Beef-Tea

A clear 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

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.

Prepare

  1. Cut the beef into small pieces.

  2. Place the beef in a pot with the water.

  3. Bring to a boil, then reduce heat and simmer for 1-2 hours.

Finish

  1. Strain the liquid to remove the meat.

  2. Season with 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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Beef
Provides savory meat flavor and collagen that gives the broth body.

The step that matters

Simmer gently after boiling. Once the water reaches a boil, reducing the heat to a gentle simmer keeps the broth clear. A hard, vigorous boil breaks up fat and fine particles, which emulsify into the liquid and make it cloudy.

“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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