Skip to main content
Main

Beef Tea

A clear broth made by boiling minced beef with water, then skimming foam and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Beef Tea

Ingredients

Directions

Make the broth

  1. Combine minced beef and cold water in a pot.

  2. Boil hard for 5 minutes.

  3. Skim off any foam.

  4. Pour the mixture through a colander to separate the liquid.

Strain and season

  1. Once cooled, strain the liquid through a cloth.

  2. Season with 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
Supplies the meat flavor and the collagen that gives the broth body.

The step that matters

Skim off any foam. Foam is coagulated protein and impurities that rise during boiling. Removing it keeps the broth clearer and cleaner in flavor.

“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 broth recipes

Clear 36Soup 8Peptonized 4with Forcemeat Balls 3with Rice 3Carrots in 3 See all 501 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes