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Beef Tea

A simple beef broth made by simmering chopped beef in water for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Tea

Ingredients

Directions

Prepare

  1. Place the chopped beef in a bottle or can and seal tightly.

Cook

  1. Submerge the bottle in a kettle of water and boil for 3 to 4 hours.

Finish

  1. Strain the liquid to remove the beef.

  2. Season the broth with salt and pepper 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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Releases its juices and flavor into the liquid, which becomes the broth.

The step that matters

Keeping the bottle sealed and submerged. If the seal leaks or water enters the bottle, the beef juices get diluted and the broth will be weak and watery. A tight seal keeps the liquid concentrated while the gentle heat of the water bath slowly extracts flavor from the meat.

“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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