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Soup

Beef Tea

A simple beef broth made by boiling diced 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

Prepare the beef

  1. Remove all fat from the beef.

  2. Cut the lean meat into small dice-like pieces.

  3. Add cold water to the meat to draw out the juices.

Make the broth

  1. Boil for 20 to 30 minutes, skimming carefully.

  2. Strain the mixture and add 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

Fresh beef
Provides the meat and juices that give the broth its beefy flavor.
Cold water
Draws the juices out of the meat and forms the liquid base of the broth.

The step that matters

Skimming during the boil. Fat and coagulated proteins rise to the surface as the broth simmers. Skimming them removes greasiness and cloudiness, leaving a clearer, cleaner-tasting broth.

“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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